Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
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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!
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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
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- 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.
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I absolutely love your recipes. Can I use corn from a can for this recipe? And if so, how much? Thank you.
Hi Portland, so glad you like the recipes! Yes, canned corn will work here if you don’t have access to fresh. I’d recommend 1.5 cups and make sure you drain and rinse it before using. Hope you enjoy!
Can you make this ahead of time? Love ALL of your recipes!!
Yes, definitely, Tricia. Glad you like the recipes! 🙂
Love this recipe, summertime favorite in my house. Could you update the nutritional information for it, thanks!!
Glad you like it! I just added the nutritional info. 🙂
Another delicious recipe! I made the garbanzo beans from dried beans and have more left for hummus. This salad has so many layers of flavor and textures. We are going to take it for lunch and put it on greens for a full complex protein meatless lunch. Will definitely be using this for summer picnics.
Jen
How do you think roasted chick peas would be in that salad?
Delicious!
The dressing is outstanding! I am not a huge fan of edamame or chickpeas so I substitute them for other beans that I do like. The dressing is great. I use this dressing on a multitude of salads like Mango, Avocado and Queso Fresco. The sweet and tart work well with a variety of fruits and vegetables, including the corn and red peppers in this salad.
Hi, My son doesn’t like corn. Do you think a can of black beans could be substituted?
Should a little more honey then be added?Thanks, Susan
Hi Susan, Yes, that would be fine or you could add a yellow or orange bell pepper. You may need to add a little more honey with the black beans; I would just taste and adjust if necessary.
This dish is fabulous! I love chickpeas and I always have a huge batch around- I make them in the pressure cooker in 10 min and put them in all sorts of dishes; but wouldn’t you know the day that I made this I was out- so I used black eyed peas instead. Everyone raved about it and ate it like salsa on tortilla chips!
This is not only delicious and filling, it is beautiful to display on the table. A great summer time dish but so good it should be made year round.
This is just a perfect salad for summer, and it lasts a while in the fridge. Loved it!