Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
This post may contain affiliate links. Read my full disclosure policy.
Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette.
I love bean and veggie salads in the summer—they’re colorful, hearty, and easy to make ahead for a crowd. This Southwest chickpea and corn salad is a perfect example. With sweet corn, crisp red bell peppers, and buttery chickpeas, all tossed in a cumin-scented honey-lime vinaigrette, it’s a go-to for outdoor gatherings. Whether serving it alongside tequila lime chicken, blackened chicken, shrimp tacos, carne asada, or enjoying it on its own, it’s sure to be a hit.
“This salad is delicious–what a delectable combination of flavors, not to mention easy-to-pull-together and healthy!”
What You’ll Need To Make Southwest Chickpea And Corn Salad
- Chickpeas: Adds protein and a hearty, creamy texture.
- Red Bell Pepper: Provides sweetness, color, and crunch.
- Corn Kernels: Adds sweetness and a fresh, summery flavor. Cook fresh corn on the cob before removing the kernels and adding them to the salad.
- Cooked Edamame: Contributes protein and a slightly nutty taste.
- Scallions: Adds a mild onion flavor and freshness.
- Fresh Lime Juice: Provides acidity and brightness.
- Garlic: Adds a pungent, savory depth.
- Extra Virgin Olive Oil: Adds richness and binds the ingredients together. Use best quality such as Lucini or Colavita.
- Honey: Balances the tart lime juice and savory garlic with a touch of sweetness.
- Cumin: Adds warmth and a smoky, earthy flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large bowl add the chickpeas, bell pepper, corn, edamame, and scallions.
Stir gently to combine.
Add the lime juice, garlic, oil, honey, salt, pepper, and cumin.
Stir gently to combine.
Refrigerate until ready to serve.
Enjoy!
You May Also Like
Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 2 ears cooked corn, kernels cut from the cob
- 1 cup cooked edamame
- 3 scallions, white and green parts, finely sliced
- ¼ cup fresh lime juice, from 2 limes
- 1 large clove garlic, minced
- ¼ cup extra virgin olive oil, best quality such as Lucini or Colavita
- 2 tablespoons honey
- 1¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cumin
Instructions
- In a large bowl add the chickpeas, bell pepper, corn, edamame, and scallions. Stir gently to combine. Add the lime juice, garlic, oil, honey, salt, pepper, and cumin and store to incorporate into the salad. Refrigerate until ready to serve. The salad will keep in the fridge for up to three days.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 351
- Fat: 18 g
- Saturated fat: 2 g
- Carbohydrates: 40 g
- Sugar: 13 g
- Fiber: 9 g
- Protein: 12 g
- Sodium: 618 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This took only minutes to make, and what seemed like seconds to devour! It was delicious with grilled turkey burgers and impressed my heavy meat-and-potatoes eating friends who are trying to lose weight. Thanks for another great recipe.
Absolutely delicious – everyone I have made it for has raves about it!
I adore anything that is vinaigrette… this looks wonderful! I am adding this to my next grill-out menu. Yumm-oh! Thank you.
Delicious, colorful, healthy and easy – all wrapped up in one – a definite make again! Thanks.
Nice way to enjoy chickpeas! A little too much dressing for me, but would make again and adjust amount of dressing to veggies.
Summer in a bowl! This dish is simple, delicious, pretty to look at, and healthy to boot.
Easy, fresh, healthy and tasty!
One of my favorite summer time salads in 2010, I’m looking forward to making this many more times for 2011 summer bbq’s! Such clean and refreshing flavors!
This such a delicious recipe. Whips up in a heartbeat and tastes fabulous, especially with our local sweet corn!
I whipped this together last night in a few minutes…it was delicious! Your recipes are the best…I am a huge fan!
I made this salad tonight with “knock off” Johnny Rocket Sandwiches (from Yellow Dog Eats in Gotha, Florida).
Oh my gosh … this salad is beyond awesome and I have a feeling the leftovers will be even BETTER tomorrow.
Thank you for sharing this recipe.