Tuesday, October 12, 2010

Chickpea and Corn Salad

My canned chickpeas always end up as hummus. But I decided I wanted the can that went into this salad to have a different life. Here's a delicious recipe made from what most of us have in our cupboards. It's marinated - just how Southerners love their salads. I've used shoepeg corn, but use whatever variety you have on hand - fresh, canned or frozen will work in this salad.

1 19-ounce can chickpeas, rinsed and drained
1 11-ounce can shoepeg corn, rinsed and drained
2-4 celery stalks, sliced
1 small red onion, diced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Add all ingredients to a large bowl. Stir to combine. Marinate in the refrigerator for at least an hour. Stir again before serving.

Serves 6-8 sides.

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