Corn and chickpea salad
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
- Mix the lemon juice, chili, onion, garlic, thyme, and cumin together.
- Let sit for a few minutes.
- Add the corn, garbanzo beans, and radishes, and mix.
- 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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