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

Ingredients

• 1 (15-oz) 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 two limes)
• 1 large clove garlic, (minced)
• ¼ cup extra-virgin olive oil, (best quality such as Lucini or Colavita)
• 2 tablespoons honey
• 1¼ teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon ground cumin