Summer Corn Salad

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Summer Corn Salad

Because I Iove corn, here’s my take on Summer Corn Salad. I never get tired of corn, year round, but summer seems the best time for this sunny veggie. Here I go again -- adding G-d’s gift of avocado to a dish, but this time it’s got a new flavor profile once you toss in chickpeas (aka garbanzo beans) and cilantro.

  • Duration
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 4 ears yellow corn, or 3 cups frozen defrosted
  • 1 can garbanzo beans, drained and rinsed (15-ounce)
  • 1 cup diced tomato
  • 1 avocado, peeled, pitted and diced
  • 4 green onions, chopped
  • 1 tablespoon chopped cilantro, or ¼ teaspoon ground coriander
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt

Preparation

1. If using fresh corn, bring a large pot of water to a boil. Cook corn for 2 minutes or just until bright yellow. Remove and cool completely. Carefully cut kernels off the cob and place in a large bowl.

2. Add garbanzo beans, tomato, avocado, green onion, lime juice, olive oil and salt. Stir to combine. Can be served room temperature or chilled.

3. Can be made 2 days in advance but without avocado – add right before serving to prevent browning.