Asparagus Chickpea Salad - cooking recipe

Ingredients

1 bunch asparagus, lightly cooked
1 corn on the cob or 3/4 cup frozen corn kernels
1 (540 ml) can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 tablespoons olive oil
2 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons light soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon fresh thyme, finely chopped

Preparation

In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
Dice the bell peppers and add to bowl.
Ensure the chickpeas are well drained then add to the bowl.
Gently combine all ingredients and serve.