It’s not even warm yet and this is currently my favorite salad. I can only imagine how refreshing it will taste in the summer! It has lots of crunch, which I love, and it’s dressed with a cilantro-lime vinaigrette. You can adjust the ingredients to suit your taste. I’ll give you the recipe I use, and you go from there!
Not only is this a great salad to have for lunch, or for dinner on a hot summer night — but it is also a delicious salad to take to a barbecue. It has no mayo so it can sit out for a while, making it the perfect side dish to bring!
I’m not sure where the original recipe came from as she didn’t say, but I got the recipe from a teaspoon of happiness ‘ blog and adapted it to my taste. If you think you don’t want the chickpeas in there, give them a try. I reduced the amount from the other recipe and for me it’s a good balance. They are full of protein and so healthy. I used frozen corn that I roasted for mine which added a great flavor, but you can use any type of corn. So make it yours and enjoy!
**Note: I will tell you how to quickly roast up some frozen corn after the recipe! **
Fiesta Salad with Cilantro-Lime Vinaigrette
Ingredients for Salad:
12 oz. corn (frozen bag), roasted – or any cooked corn of your choice. If you use canned, drain and rinse first.
1 can (16 oz.) chickpeas (aka garbanzo beans), drained and rinsed
1 to 1 1/2 chopped English cucumber (the long ones with ridges)
A few shy of a pint of cherry or grape tomatoes, halved or quartered depending on size
Small red onion or 1/2 large red onion, chopped
1 small bell pepper, diced (use whatever color you like or mix it up!)
Ingredients for Cilantro-Lime Vinaigrette:
1/2 cup olive oil
Juice from 2 limes (about 4 tablespoons)
1 clove garlic, mined -or- 1/2 teaspoon of minced garlic in jar
1/4 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1. Chop up all veggies and put into a large bowl. Rinse and drain the chickpeas and put them into the bowl. Add your corn. Mix well.
2. Combine all the ingredients for the vinaigrette. Whisk together. Pour over the salad and mix well, making sure everything is coated.
3. Cover and marinate in the refrigerator for at least an hour or two, but overnight is best!
**If you want to roast up some corn quickly, just take a bag of frozen corn and pour it onto a baking sheet. Add a little oil, salt, and pepper and combine. Put under the broiler for about 5-8 minutes and you have roasted corn! (Just keep an eye on it so you don’t have burnt corn…you know how tricky those broilers can be.)