Corn Salad

Name: Corn Salad
Yield: serves 6. serving size: 1/2 cup.
Ingredients: 1/2 cup diced pimiento; 1 roasted green bell pepper, peeled, seeded, and diced (about 1/2 cup); 5 green scallion tops, chopped; 1 fresh tomato, seeded, finely diced, and squeezed (about 1 cup); 1/4 cup fresh lemon juice; 1 tablespoon extra virgin olive oil; One 15-ounce can chickpeas, drained and rinsed; 3 cups frozen corn, blanched in simmering water for 3 minutes, drained, then immersed in ice water and drained; 1 tablespoon honey mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper

December 9, 2011

Recipe information

Yield
serves 6. serving size: 1/2 cup.

Ingredients

1/2 cup diced pimiento

1 roasted green bell pepper, peeled, seeded, and diced (about 1/2 cup)

5 green scallion tops, chopped

1 fresh tomato, seeded, finely diced, and squeezed (about 1 cup)

1/4 cup fresh lemon juice

1 tablespoon extra virgin olive oil

One 15-ounce can chickpeas, drained and rinsed

3 cups frozen corn, blanched in simmering water for 3 minutes, drained, then immersed in ice water and drained

1 tablespoon honey mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation

Combine all the ingredients in a large bowl.

Great Food, All Day Long

TagsSalad Bell Pepper Vegetable Tomato Chickpea Bean and Legume Corn Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Summer Cookbooks

Recipe notes

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