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Categories:
Salad beets corn chickpeas grape tomatoes romaine lettuce shelled edamame stalks celery carrot vinaigrette lime olive oil green onion garlic ground cumin chili powder salt
Viewed: 37 - Published at: 6 years agoIngredients
- Salad:
- 3 beets, washed and trimmed
- 1 ear fresh corn in the husk
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 cup grape tomatoes
- 1 cup sliced romaine lettuce, or more to taste
- 1/3 cup shelled edamame
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- Vinaigrette:
- 1 lime, zested and juiced
- 1/4 cup olive oil
- 1 green onion, sliced
- 1 small garlic clove, minced, or more to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt, or more to taste
Method
- Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.
- Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.
- Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.
- Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.
- Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.
- Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.
