Carrot, corn and chickpea salad with yogurt lime dressing

I wanted a fresh salad, but was unable to get to the store for anything green in nature. All I had left in my vegetable drawer was multi colored carrots and a apple. What to do….

To the freezer! I always keep frozen corn in the fridge. It keeps very well. Plus I use it in a variety of dishes like soups, pot pies and breads. It has iron vitamin B6 and magnesium, so I try to add it as a additional veggie to a lot of recipes. I think if I add enough, in some way, it will make the meal healthier. Ha, right, well my kids will learn to eat veggies this way. They can’t pick them all out.

I never thought to defrost corn and put it in a salad. I am so glad I did. The sweet crunch paired with the cruch of the carrots and the soft texture of the chick peas, it’s just wonderful. It is a salad born of necessity, and I like that I had it on had when I needed it. So here it is my:

What you will need

1bl frozen corn defrosted
1 can chick peas drained
1 cup shredded carrot

a mixing bowl, spoon, food processor, or the old knuckle buster: your box grater.

For Dressing

1/2 cup of yogurt
1/4 cup extra virgin olive oil
1 lime
1 tablespoon honey
1teaspoon cumin
1 teaspoon garlic salt
1/2 teaspoon pepper
chili powered(optional)
chia seeds (optional)

So the hardest part of the recipe is prepping the carrots. While you could chop them, I like the texture of the shredded ones in this recipe. Once you have this done, the whole salad is just a matter of dump and mix.

In the mixing bowl (which you will store this salad in), put the honey and lime juice. Mix well to thin out the golden thick deliciousness made by the bees. Next add the olive oil, yogurt, salt, and pepper. Stir to combine. Add in the carrots, drained chick peas, and defrosted corn. Toss vigorously until everything is lightly coated.

I left out the chili powered so my kids could enjoy this the whole week long, it’ll become spicier over time. When I wanted to have some myself, I sprinkled a little on top, and it was just fine. Super tasty, almost addictive.

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