Skip to main content
Epicurious
Cookbooks

Corn Salad

Recipe information

  • Yield

    serves 6. serving size: 1/2 cup.

Ingredients

1/2 cup diced pimiento
1 roasted green bell pepper, peeled, seeded, and diced (about 1/2 cup)
5 green scallion tops, chopped
1 fresh tomato, seeded, finely diced, and squeezed (about 1 cup)
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
One 15-ounce can chickpeas, drained and rinsed
3 cups frozen corn, blanched in simmering water for 3 minutes, drained, then immersed in ice water and drained
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

  1. Combine all the ingredients in a large bowl.

Great Food, All Day Long
TagsSaladBell PepperVegetableTomatoChickpeaBean and LegumeCornSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganSummerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.