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Chickpea and Roasted-Corn Salad

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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. See Roasted Corn With Parsley Butter recipe for instructions to roast corn.
  2. Using a serrated knife, cut the kernels off the 2 roasted corn cob. In a bowl, combine the kernels, chickpeas, olive oil, red wine vinegar, kosher salt, and black pepper. Toss well.
By August, 2003

Nutritional Information

  • Per Serving
  • Calories 200
  • Calcium 29mg
  • Carbohydrate 28g
  • Cholesterol 0mg
  • Fat 8g
  • Fiber 5g
  • Iron 1mg
  • Protein 6mg
  • Sat Fat 1g
  • Sodium 549mg
What does this mean? See Nutrition 101 .

Quick Tip

Cans of beans with can opener
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

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