Tex Mex Easy Summer Salad

Yield 4-6 servings



  1. In a large bowl combine the garbanzo beans, corn, tomatoes, poblano pepper, red pepper, onion, jalapeno and parsley or cilantro.
  2. In a small bowl whisk together the lime juice, avocado or olive oil, honey, cumin, chili powder and garlic or garlic powder. Taste and season with salt and pepper.
  3. Pour dressing over the veggies and herbs and stir to combine.
  4. Refrigerate 30-60 minutes then serve with a little extra chili powder sprinkled on top. This salad will keep in the refrigerator, in a closed container, for 3 days. 


 After the salad sits a day or two, you may need to drain off a little of the excess liquid and re-season with a dash of cumin and chili powder.

Recipe by Empty Nest Eats at