Fresh Corn and Chickpea Salad

This fresh and colorful corn salad is full of bright flavors and textures. Sweet corn pairs beautifully with creamy chickpeas and crisp peppers and radishes, held together with a tangy honey-lime vinaigrette. Adapted from Serious Eats.
3 ears cooked corn
1 can chickpea
2 red bellpepper, diced
1 clove of garlic, minced
1 watermelon radish, diced
1/3 cup lime juice
1/4 cup extra virgin olive oil
2 tablespoons honey
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3 sprigs thymes
1/2 teaspoon cumin
1/2 teaspoon coriander
1 small bunch of cilantro or parsley
Slice corn kernels from the cob. I like this methodusing a bundt pan to steady the ear and catch the kernels. In a medium bowl, toss corn with bell peppers and chickpeas. Add the radishes if serving right away or cover and refrigerate until ready.Vigorously whisk lime juice, garlic, olive oil, honey, and spices to make the vinaigrette. Pluck the thyme leaves and add them to the vinaigrette (quickly dice the leaves for more intense flavor.) Add half of the vinaigrette to the corn mixture and stir. Taste and drizzle in more vinaigrette if necessary. Tear off or chop the leaves of cilantro or parsley and mix into the salad. Add the radishes, if you haven’t already, and serve.

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