Chickpea Corn And Carrot Salad

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (14.5 oz) carrots, low-sodium, drained
• 1 can chickpeas (garbanzo beans), low-sodium, drained
• 1 onion, finely chopped
• 1 cup red pepper, chopped
• 1 can diced tomatoes, low-sodium, reserve 1/3 cup liquid
• 1/4 cup vegetable oil
• 1/3 cup vinegar
• 2 teaspoons black pepper
• 2 tablespoons honey

Method

1. 1 Drain and rinse the corn, carrots, and chickpeas. Drain the diced tomatoes, reserving 1/3 cup of the liquid.
2. 2 In a large bowl, combine the corn, carrots, chickpeas, tomatoes, onion, and red pepper.
3. 3 In a separate bowl, whisk together the vegetable oil, vinegar, reserved tomato liquid, black pepper, and honey.
4. 4 Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.