This easy salad is a wonderful appetizer. It’s colorful, flavorful, and a must-try!
Prep Time: 10 minutes
1 pomegranate’s seeds
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1-16 ounce can black beans, rinsed and drained
1-16 ounce chickpeas, rinsed and drained
1 cup frozen grilled corn kernels
3 tablespoons chopped coriander
1 lemon, juiced
½ teaspoon salt
½ teaspoon crushed black pepper
½ teaspoon Chaat Masala
3 teaspoons extra virgin olive oil (lemon flavored-optional)
Thaw corn and de-seed pomegranate.
Combine ingredients in a big bowl. Chop coriander and top the salad.
For the dressing, in a separate small bowl, whisk together the lemon juice, salt and pepper, chaat masala, and olive oil.
Add the dressing to the salad before serving. Toss and serve.
Note: Chaat masala is an Indian spice that is available in the South Asian section of all grocery stores. The spice is a mixture of dried mango powder, cumin, black salt, coriander, dried ginger, salt, black pepper, and chili power.