Roasted Corn And Chickpea Salad Recipes

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ROASTED CORN SALAD

Add black beans to this corn and tomato salad with basil to make it a hearty side dish.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 9



Roasted Corn Salad image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
  • Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

4 ears corn, shucked
1/4 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1/2 cup fresh basil leaves, torn
3 scallions, thinly sliced
One 15-ounce can black beans, rinsed and drained

CORN, BEAN AND CHICKPEA SALAD

I recently joined in our Community Kitchen at our Church and this was a wonderful salad. Easy to make as well.

Provided by Karen McLean

Categories     Beans

Time 30m

Yield 25 serving(s)

Number Of Ingredients 14



Corn, Bean and Chickpea Salad image

Steps:

  • Combine chickpeas, kidney beans, black beans, corn,onion,.
  • red pepper and celery.
  • Set aside.
  • Mix together basil, vinegar, oil, mustard, garlic.
  • salt and pepper.
  • Pour over bean salad and toss.
  • May add 1 12 tsp hot pepper if desired.

3 (19 ounce) cans red kidney beans
3 (19 ounce) cans chickpeas
3 (15 ounce) cans black beans
3 (12 ounce) cans corn kernels
1 red pepper, diced
3 vidalia onions, chopped
1 1/2 cups diced celery
3 teaspoons basil
1 1/2 cups red wine vinegar
3/4 cup oil
3 tablespoons Dijon mustard
3 cloves minced garlic
salt and pepper
1 1/2 teaspoons hot pepper (optional)

MOROCCAN GRILLED CORN AND CHICKPEA SALAD RECIPE BY TASTY

Here's what you need: corn cobs, chickpeas, flat leaf parsley, fresh cilantro, red onion, grape tomato, garlic powder, Mc Cormick Moroccan seasoning, McCormick® Paprika, Mccormick® ground cumin, extra virgin olive oil, lime, salt and pepper, oil, tong

Provided by Donnella Pearson

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 15



Moroccan Grilled Corn And Chickpea Salad Recipe by Tasty image

Steps:

  • Preheat grill or indoor grill on high heat (350°F)
  • Grill corn on one side for 5 minutes, flip to another side for 5 minutes, and a final time for 5 minutes to ensure charring on all sides ( grilling time 15 minutes).
  • Transfer grilled corn to a plate to cool, about 5 minutes.
  • Slice off corn kernels from the cobs, then break them apart into pieces.
  • In a bowl, combine chickpeas, corn, and chopped veggies. Sprinkle in the Moroccan seasoning, paprika, cumin, extra virgin olive oil, and lime juice.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 573 calories, Carbohydrate 71 grams, Fat 28 grams, Fiber 15 grams, Protein 17 grams, Sugar 14 grams

6 corn cobs, hulled
2 cans chickpeas, drained
1 bunch flat leaf parsley, chopped
1 bunch fresh cilantro, chopped
1 red onion, minced
1 container grape tomato, halved
1 tablespoon garlic powder
2 tablespoons Mc Cormick Moroccan seasoning
1 tablespoon McCormick® Paprika
½ tablespoon Mccormick® ground cumin
½ cup extra virgin olive oil
1 lime, juiced
salt and pepper, to taste
oil, for grilling
tong

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