Serious Salads: Chickpeas, Corn And Red Peppers With Honey-Lime Vinaigrette Recipe

Ingredients:
- 1 15-ounce can chickpeas, rinsed and drained
- 1 red pepper, diced
- 2 ears cooked corn, kernels scraped from the cob
- 1 cup cooked edamame
- 3 scallions, white and green parts, finely sliced
- 1/4 cup lime juice, from 2 limes
- 1 large garlic clove, minced
- 1/4 cup extra virgin olive oil, best quality (recommended: Lucini)
- 2 tablespoons honey
- 1-1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon cumin

Directions:
- Combine all ingredients in a large bowl and toss well. Cover with plastic wrap and refrigerate until ready to serve.