Indian-Mexican Street Corn Salad
Ingredients
- 3 ears of corn, boiled
- 1 cup cooked or canned chickpeas
- ½ avocado, cubed
- 1 jalapeño, sliced
- ½ red onion, thinly sliced
- cherry tomatoes
- handful of mint leaves
Dressing
- ¼ cup lime juice
- ¼ tsp ground cumin
- pinch cayenne
- ¼ tsp black pepper
- ¼ tsp chaat masala
Instructions
- Mix all dressing ingredients in a small bowl and let sit while you prepare the rest of the salad.
- Add corn, chickpeas, onion, tomatoes, and jalapeños.
- Toss with the dressing.
- Add mint leaves and avocado over the top, just before serving.