Try this easy Mexican Corn, Chic Pea Salad as a vegan main course or a side dish to any meal. Perfect for #MeatlessMondays.
Healthy and inexpensive protein source.
I cook chic peas most weeks in Baja. I haven’t seen canned chic peas and I prefer the taste of home cooked anyway. I cook them in the crock pot or in the Instant Pot on the slow cooker setting for 6-8 hours on low, in water or broth. I keep them for quick inexpensive, soy free, vegetarian protein in salads, for hummus, vegan burgers and roasted with chili powder for a healthy snack. Chic peas are incredibly versatile, inexpensive, high in protein and fiber and adapt well to every cuisine.
You can use canned chic peas and canned or frozen corn for an easy quick lunch or dinner meal. This would be perfect for a camping trip without cooking facilities in Baja.
A healthy versatile salad/taco filling/side dish.
Adjust the heat in this Mexican corn, chic pea salad by increasing or decreasing the chili. Leave it out completely if you wish. Feel free to add any other vegetables available; shredded carrot, celery, or jicama would go well in this salad. Vegetarians might like to add feta cheese for a Mediterranean twist. I serve this over arugula or spinach but it would be great in a tortilla or a pita. Add avocado and salsa for a perfect vegan taco base.
Easy Mexican Corn, Chic Pea Salad, Vegan and Healthy
An easy Mexican vegan salad with chic peas, corn, black olives and peppers. Perfect as a main course or side dish.
- 2 cups chic peas cooked, canned are fine
- 1/2 cup green onions sliced
- 1/2 cup sliced black olives
- 1/2 cup red, orange or yellow bell pepper chopped
- 1 tablespoon Serrano chili minced, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 1 cup corn kernels raw or steamed .
- 1 cup cherry tomatoes optional
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