Friday, June 27, 2014

Chickpea And Corn Salad With Cilantro Lime Dressing

A delicious salad with chick peas, fresh corn, cherry tomatoes, onions, cucumbers, and peppers, then tossed into an amazing lime and cilantro dressing with a little heat from a jalapeño. The perfect summer salad for dinners, and Barbecue's.

For The Chick Pea Salad:
  • 2½ cups corn kernels, fresh or frozen and let thaw
  • 2 cans chickpeas, drained and rinsed
  • 3 cups cherry tomatoes, cut in half (about 1 pound)
  • 1 green pepper, diced
  • 1 small red onion, finely diced
  • 1 English cucumber, chopped
Directions For The Salad:

  1. Combine all of the salad ingredients in a big bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
  2. Refrigerate until serving or at least for a half an hour to let the flavors blend.
For The Dressing:


2 Tablespoons jalapeño, seeded and coarsely chopped 
1 garlic clove
5 Tablespoons fresh lime juice
1/4 cup packed cilantro leaves 
salt and pepper to taste
3/4 cup extra virgin olive oil

Directions For The Dressing:

  1. Place the jalapeño pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

recipe and dressing adapted from:

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