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Corn Salad

Recipe information

  • Yield

    serves 6. serving size: 1/2 cup.

Ingredients

1/2 cup diced pimiento
1 roasted green bell pepper, peeled, seeded, and diced (about 1/2 cup)
5 green scallion tops, chopped
1 fresh tomato, seeded, finely diced, and squeezed (about 1 cup)
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
One 15-ounce can chickpeas, drained and rinsed
3 cups frozen corn, blanched in simmering water for 3 minutes, drained, then immersed in ice water and drained
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

  1. Combine all the ingredients in a large bowl.

Great Food, All Day Long
TagsSaladBell PepperVegetableTomatoChickpeaBean and LegumeCornSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganSummerCookbooks
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