Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette - Once Upon a Chef

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 2 ears cooked corn, kernels cut from the cob
• 1 cup cooked edamame
• 3 scallions, white and green parts, finely sliced
• ¼ cup fresh lime juice, from 2 limes
• 1 large clove garlic, minced
• ¼ cup extra virgin olive oil, best quality such as Lucini or Colavita
• 2 tablespoons honey
• 1¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon cumin