Corn, Tomato, and Avocado Chickpea Salad


Albany Iranian Women

In a zesty lime dressing, this salad brings together the sweetness of corn, the juiciness of cherry tomatoes, the creaminess of avocado, and the heartiness of chickpeas. On a hot day, its a great side dish or light meal.

Ingredients:
  • 1 cup corn kernels fresh or frozen
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the corn, cherry tomatoes, diced avocado, chickpeas, red onion, and fresh cilantro

In a small bowl, whisk together the olive oil and lime juice to create the dressing

Season with salt and pepper to taste

Drizzle the dressing over the salad ingredients in the large bowl

Gently toss everything together until well coated with the dressing

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld

Serve chilled and enjoy your delicious Corn, Tomato, and Avocado Chickpea Salad


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