Corn Salad with Avocado and Crunchy Chickpeas via JennySheaRawn.com

Corn Salad with Avocado and Crunchy Chickpeas

Corn Salad with Avocado and Crunchy Chickpeas.

Fresh corn, black beans, tomatoes, cilantro and scallions tossed with extra virgin olive oil and rice vinegar then topped with creamy avocado and crunchy chickpeas.

This vibrant, plant-powered, healthy salad is the perfect side dish, snack or weekday lunch.

It isn’t the first or second or third corn salad you’ve seen me make here – but this one is packed with ALL the goodies … look at those crunchy chickpeas!

Corn Salad with Avocado and Crunchy Chickpeas via JennySheaRawn.comYes, this Corn Salad with Avocado and Crunchy Chickpeas might look summery (well, it is!), but summer is still officially here. Plus, our garden tomatoes are still coming in AND we can still get fresh corn in our local stores. So, just because #allthingspumpkin have arrived, doesn’t mean we should say goodbye to all the late summer produce we can get our hands on. Agree?

Corn Salad with Avocado and Crunchy Chickpeas via JennySheaRawn.comIn our salads, we love crunch. You too? Croutons, unless homemade, aren’t one of my favorite salad toppers. But, crunchy chickpeas on the other hand … love them! Especially the Saffron Road chickpeas – love all the flavors (not sponsored). I also love topping salads with crunchy kale chips, salted roasted nuts and seeds. A salad is far better with all sorts of textures and flavors – crunchy, crispy, creamy, savory, sweet, salty, etc.

This Corn Salad with Avocado and Crunchy Chickpeas salad has it all. Plus it’s packed with fiber, healthy fats and plant protein. And the best part? It comes together in 5 minutes.

Corn Salad with Avocado and Crunchy Chickpeas via JennySheaRawn.com

Make it. Here’s how:

 

Corn Salad with Avocado and Crunchy Chickpeas

Total Time: 5 minutes

Yield: Serves 4

Corn Salad with Avocado and Crunchy Chickpeas

Ingredients

  • • 2 cups fresh (or frozen) corn kernels
  • • 15.5 oz can black beans, drained and rinsed
  • • 1 cup cherry tomatoes, halved
  • • ½ cup cilantro, chopped
  • • 1 bunch scallions, sliced
  • • 2 Tablespoons extra virgin olive oil
  • • ¼ cup seasoned rice vinegar
  • • 1 avocado, cut into chunks
  • • 1 6 oz bag crunchy chickpeas (we used Saffron Road Korean BBQ)

Instructions

  1. Combine corn, beans, tomatoes, cilantro, scallions, olive oil and vinegar in a large bowl. Divide among 4 bowls or mason jars. Top each bowl with avocado and chickpeas. Serve. Or, if time allows, make salad and refrigerate at least an hour for flavors to meld then top with avocado and chickpeas.
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Corn Salad with Avocado and Crunchy Chickpeas via JennySheaRawn.com

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