• 2 cups corn kernels
• 2 540 ml cans chickpeas, drained and rinsed
• 2 cups cherry tomatoes about 9 oz, halved or quartered (depending on the size)
• 1 green bell pepper diced
• 1 small red onion finely diced
• 1 English cucumber diced

Dressing:

• 3/4 cup extra virgin olive oil
• 1/4 cup fresh cilantro chopped
• 4 tbsp lime juice
• 1 clove garlic minced
• 1 tsp salt
• 1/2 tsp pepper