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Chickpea, Corn and Fresh Bean Salad

A bright, nourishing salad made with fresh vegetables and spices. Great on its own or as a side dish.

Ingredients
  

  • 1 cup cooked chickpeas or 1 can, drained and rinsed
  • 1 cup fresh corn kernels from 2–3 ears of corn
  • 1 cup fresh green beans or other beans chopped
  • 2 ripe tomatoes diced (or 1 cup canned tomatoes)
  • 1 small red onion finely chopped
  • 1/4 cup chopped spring onions
  • 1 tbsp coconut oil
  • 1-2 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika optional
  • Salt and pepper to taste
  • 1 pinch chili flakes (optional leave out for young eaters)

How to make it
 

  1. Cook the beans:
    – simmer chopped green beans in salted water for 4–5 minutes until just tender
    – drain and set aside to cool.
  2. Mix the salad:
    – in a large bowl, combine chickpeas, corn, cooked beans, tomatoes, red onion, and spring onions.
  3. Add flavour:
    – drizzle with coconut oil and lime juice
    – sprinkle in cumin, paprika (if using), salt, pepper, and chili flakes
    – toss well to mix.
  4. Serve:
    – taste and adjust seasoning if needed
    – serve right away, or chill for 30 minutes to let the flavours blend.