A roasted corn and chickpea salad with lime crema, from the NYT. My changes: used yogurt instead of sour cream for the crema, and I added some more ingredients to the salad for more joie de vivre: cucumber, cherry tomatoes, leftover grilled chicken and jalapenos. I liked it quite a bit the first day and even better for lunch the second day. I would also consider black bean over chickpeas.
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