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Chickpeas, Corn And Red Peppers With Honey-Lime Vinaigrette

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Chickpeas, Corn And Red Peppers With Honey-Lime Vinaigrette

Ingredients

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 red pepper, diced
  • 2 ears cooked corn, kernels scraped from the cob
  • 1 cup cooked edamame
  • 3 scallions, white and green parts, finely sliced
  • 1/4 cup lime juice, from 2 limes
  • 1 large garlic clove, minced
  • 1/4 cup extra virgin olive oil, best quality
  • 2 tablespoons honey
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
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