Southwestern Garbanzo Salad

5 from 13 votes

Southwestern Salad, with garbanzos, and chipotle, lime and roasted garlic dressing has a bit of a kick from the chipotle in the dressing. Load it up with fresh veggies and you have a colorful, delicious summer salad!

Course Salad

Cuisine American

Prep Time 15 minutes

0 minutes

Total Time 15 minutes

Servings + servings

Calories 168kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

30 oz cans garbanzos (chick peas)
15 oz can large black olives
15 oz can corn
1 pint mixed color cherry tomatoes halved
1 red bell pepper diced large
1 small cucumber large dice
1/2 cup diced red onion
1 tsp Olive Oil
1 chipotle in adobo finely minced and about 1 tsp. of the sauce depending on hot your group likes. Start with less, you can always add more.
1 roasted garlic whole large head
1 fresh lime juiced and zested
1/2 c mayonnaise
1 Tbsp ground cumin
salt and Pepper to taste

US Customary - Metric

Instructions

To roast garlic, Cut the top off of the head with a sharp knife.
Drizzle with olive oil. Sprinkle with a pinch of salt. Roast in oven or on a grill on the top rack at 400°F for 30-40 minutes until golden and very soft.
Drain garbanzo beans and rinse well.
Drain corn and olives.
Chop tomatoes and cucumber into bite sized chunks. Slice olives (or by sliced olives and skip this step.) Mix beans, corn, olives tomatoes, cucumber in a large bowl.
Mince chipotle peppers. Measure adobo sauce. Add to small bowl.
Squeeze garlic out of papery casings.
Paste roasted garlic with the side of your chef’s knife.
Add the mayonnaise to garlic and chipotle. Add lime juice, cumin and lime zest to dressing.
Mix well. Season with salt and pepper to taste.
Mix a couple tablespoons of the dressing to the salad until desired amount of dressing for your tastes.

Video

Notes

This recipe makes a large batch. Great for parties or potlucks!

Can be made the day before you need it.

Store leftovers in the refrigerator. Keeps for 3-4 days.

Do not freeze.

Nutrition