Vegetable salad (easy)

With a colander, rinse canned legumes, and book estilar

Prepare the ingredients: Cut cucumber, peppers, onion and tomato into small cubes; separating coriander leaves from their stems and chop finely; squeeze juice from lemons.

Cook corn according to the package instructions and set aside.

In a bowl, put lemon juice, oil, salt and pepper, and whisk to emulsify. Add the chickpeas, corn and chopped vegetables, blend well and serve.