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.
Summer Corn Salad
Servings
4 Servings
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
Instructions
- 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.
- Add garbanzo beans, tomato, avocado, green onion, lime juice, olive oil and salt. Stir to combine. Can be served room temperature or chilled.
- Can be made 2 days in advance but without avocado – add right before serving to prevent browning.
I love this combination of ingredients for salads. It’s very similar to a salad I make with a few changes, I combine: corn, black beans, red onion, cilantro, red bell pepper, to season I add in a separate jar, salt & pepper, olive oil, lemon juice and (if all adults eating salad) add red pepper flakes for punch
Well I am so glad you finally got there!!! Thanks for sticking with the recipe and sharing your cumin tip (I just LOVE cumin!)
I tried your suggestions but unfortunately it still was lacking so I added a little bit of cumin and WOW did
that ever help!! Karen D.
Hey Karen! Thanks for your feedback. So if you want to amp up the flavor we can enhance the acidity level, add some fresh herbs and cracked black pepper. I recommend red wine vinegar and fresh dill. Keep in mind you may also want/need to increase the olive oil and salt a bit with the addition of the vinegar and pepper. Please let me know if this helps.
I have made this corn salad three times and all agree that basically it is good but it is missing
some type of seasoning, can you help? Thank you
in place of avocado, I like edamame for this salad
What can substitute avocado? They are not in season.
yes for sure!!! enJOY!
Can I use canned corn for this recipe?
This sounds really good, my family doesn’t like avocado so I will leave it out. Think this with your salmon cakes will make a great Shabbos lunch.
yum yum yum love that combo!
I was having a hard time yesterday too! but love that you guys are enjoying everything! Tell your friends!
I second the motion…YUM!!!
oh this looks so yum and just screams summer. I deliberately did not look at JoyofKosher yesterday because with the fast and all, I would have been whimpering at your amazing recipes and pictures!