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.

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!













Ingredients
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

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.

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.