Thursday, August 29, 2013

Fiesta Salad with Vinaigrette



Fiesta Salad featuring corn, chickpeas, and a cilantro-lime vinaigrette is a delicious and easy summer recipe I found on Melissa's blog A Teaspoon of Happiness.
Here is her original Corn & Chickpea Fiesta Salad recipe.


It is super easy to make! The longest part of the whole recipe is chopping everything up. I think it took me about 20 minutes (it really took longer if you count the second trip to the orchard I had to make because I didn't realize I had run out of cucumber and pepper). But if you have everything - 20 minutes.

Ingredients:
  • 1 can of corn
  • 1 can of chickpeas
  • 1 pint container of grape tomatoes
  • 1 green pepper
  • 1 small red onion
  • 1 cucumber
  • Dressing:
    • 1/2 cup extra virgin olive oil
    • 1/4 cup fresh cilantro, chopped
    • 4 tablespoons lime juice
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
Drain & rinse the can of corn and the can of chickpeas & place in a large bowl. Quarter the grape tomatoes (be careful, your cutting board will get slimy fairly quickly) and add them to the bowl. Dice the green pepper and red onion adding them to the bowl as you go. Chop up a cucumber and add it to the bowl. Mix these ingredients until well combined.

In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and mix until the salad is coated.

Refrigerate for at least a half hour before serving. I made mine a day in advance and it was super yummy!

This does make a lot of food; it filled an aluminum square pot roast pan!



This is recipe #2 from my 101 in 1001 challenge.

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