Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Corn and chickpea salad

Jerry Stratton, September 19, 2009

I was feeling like corn and black bean salsa today, but I didn’t have any black beans. I did have several cans of garbanzo beans, however, and thought I’d think up some nice salad using garbanzo beans and corn. It was so good I thought I should take the time to write it up.

Servings: 4
Preparation Time: 25 minutes

Ingredients

  • juice of 2 lemons
  • 1 small green chili, seeded
  • 3 tablespoons finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1 can corn
  • 1 can garbanzo beans
  • 2 radishes, finely chopped
  • 1/4 teaspoon coarse sea salt
  • 1 pinch black pepper
  • 1/2 tablespoon olive oil

Steps

  1. Mix the lemon juice, chili, onion, garlic, thyme, and cumin together.
  2. Let sit for a few minutes.
  3. Add the corn, garbanzo beans, and radishes, and mix.
  4. Add the salt, pepper, and olive oil to taste, and mix well.

I try to use whole vegetables just to keep things easy, but this recipe doesn’t want a lot of onion or green chili. If you’re using a normal-sized green chili, consider halving it.

I have a feeling this would go well with feta cheese crumbled in. But I ate it as a side with a grilled cheddar cheese sandwich and it was great.

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