I can, and most likely will, be eating this salad by the buckets this summer. It’s perfect : healthy, hearty, high protein and delicious beyond belief.
Yes, there have been more salad recipes here on the Kitchen Magpie this year than ever before. Hold on to your pantaloons, it’s going to get worse.
Have you seen my garden so far?
It’s crazy awesome, that’s what my garden is. I am bound and determined that we are eating from that garden daily this summer and I’m hoping we can keep up with what it produces. This salad, while not yet made with garden goodies, will use cucumber and cilantro from the garden when it’s ready.
Not only is it amazing, but my son eats it by the bucket as well and Mike..well, we all know Mike. If I manage to even get a bite of salad into him, I consider it a win.
Mike eats this salad without me nagging…. so is that a win or more like winning the lotto?
I can’t wait to fool around with some new recipe riffs on this…tomatoes will soon be ready…peas and beans… the possibilities are endless!
The only thing that will take up time for you is the roasted corn. You CAN use canned or frozen corn, I give you permission. However if you want to really get a great grilled flavor, you really should use grilled corn. If you aren’t sure how to make it, check out my recipe for Tex Mex Corn. While you are grilling up the corn for dinner, make a couple extra for this recipe at the same time. It will stay fine in the fridge for a couple of days, then you can make up this salad!
Happy cooking everyone!
Love you more than chocolate,
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- 1 can of chick peas drained
- 2 cups grilled corn or canned drained corn
- 1 cup of diced cucumber
- 3 tbsp chopped cilantro
- Dressing Ingredients
- 2 tbsp olive oil
- 1 1/2 tbsp lime juice
- 1 tbsp melted honey
- 3 tsp Tex Mex seasoning
- 1 tsp lime zest
- dash of salt
- Combine the salad ingredient and set aside.
- Place the dressing ingredients into a small jar, cover and shake to mix or combine in a bowl.
- Pour over the salad, tossing to coat the salad evenly and serve.