Ingredients
Salad Ingredients
- 1 can (15 ounces) chickpeas, drained
- 2 cups grilled corn (fresh grilled or canned, drained)
- 1 cup cucumber, diced
- 3 tablespoons fresh cilantro, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 1/2 tablespoons lime juice
- 1 tablespoon honey, melted
- 3 teaspoons Tex Mex seasoning
- 1 teaspoon lime zest
- Salt and pepper, to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the drained chickpeas, grilled corn, diced cucumber, and chopped cilantro. Toss gently to mix all the salad ingredients evenly.
- Make the Dressing: In a small jar or bowl, combine the olive oil, lime juice, melted honey, Tex Mex seasoning, lime zest, salt, and pepper. Seal the jar tightly and shake vigorously or whisk well until the dressing is fully emulsified and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly until all the ingredients are evenly coated with the zesty dressing.
- Serve: Transfer the salad to a serving bowl or plates and enjoy immediately for the freshest flavors, or refrigerate for up to an hour to allow flavors to meld.
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Grilled fresh corn adds more smoky flavor but canned corn works well as a convenient option.
- Adjust Tex Mex seasoning amount according to your preferred spice level.
- This salad is best served fresh but can be stored covered in the fridge for up to 1 day.
- Optional add-ins: diced avocado, chopped red onion, or a sprinkle of crumbled feta for variation.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Vegetarian
