Friday, February 21, 2014

Roasted Red Pepper Corn Salad

Roasted Red Pepper Corn Salad

When I'm busy during the day, I find that I'm much more likely to eat a healthy salad for lunch if it's already prepped and waiting for me.  And salads certainly don't have to include lettuce.  So I spend part of my weekend making various bean and grain recipes that I can leave in the fridge for quick lunches or healthy snacks, if I'm hungry in the afternoon.

Roasted Red Pepper Corn Salad
Chickpeas are a regular staple in my kitchen and I love how well they pair with corn.  And while I frequently toss in a diced bell pepper, this time I decided to try roasting it in the oven to add another layer of flavor.  The combination with the fresh herbs is absolutely perfect and this salad is going into regular lunch rotation around here.  Enjoy!

1 Cup cooked corn kernels
1 Cup canned chickpeas, drained and rinsed
1 Red bell pepper
1/4 Cup mayonnaise (I used low fat)
1/4 Cup milk (I used low fat)
1/4 Cup feta cheese, crumbled (I used low fat)
2 Tablespoons lemon juice
2 Tablespoons fresh chopped cilantro
2 Tablespoons chopped red onion
Salt & pepper to taste

Roasted Red Pepper Corn Salad
If fresh corn is not in season, frozen or canned is fine.  Spread the kernels out on a baking sheet or in a cast iron pan and roast them in a 400 degree oven for about 15 minutes.  At the same time, roast the pepper on the same pan until the outer skin is slightly blackened.  Remove from the oven and allow to cool enough to handle.  Pull the peel off, remove the stem and seeds and dice the pepper.

Roasted Red Pepper Corn Salad
In a bowl, whisk together the mayonnaise, milk and lemon juice.  Add the red onion and cilantro and season with salt and pepper.  Add the corn kernels, chickpeas and diced pepper and fold in the crumbled cheese.  Makes approximately 4 servings.


  1. Having snacks/light meals in the fridge is key for me to eating healthy and wholesome during the week. This salad looks and sounds so good. I love the little jar too. Food is always so much better when packaged in a lovely container.

  2. That sounds absolutely delicious with tons of great flavors. Terrific job :)

    Happy Blogging!
    Happy Valley Chow

  3. Yum! Hearty and tasty! My kind of salad!

  4. Looks delicious Anita! I'm allergic to peppers, what would you substitute for great flavor? Thanks honey! Love your blog. - Stephanie V.

    1. Thanks, Stephanie! :) You could substitute fresh or sun dried tomatoes for the peppers.

  5. thanks for adding the pin it button! sadly I dont think it works on mobile devices but I seriously want to make every single thing you post. Some days I actually do!!

  6. Yum! Made this over the weekend to take for lunch and thoroughly enjoyed what I did get to take! Obviously it was a big hit with everyone around here. ;) I doubled the recipe and added some cannellini beans (instead of doing all chickpeas). Thanks for sharing it!


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