Summer Corn & Tomato Salad
by jplatow
I make this salad whenever I can in the summer because it is delicious and fresh, extremely healthy and travels (and keeps up) well in the summer heat!
Ingredients
- 6 cobs of fresh corn (sweet, white corn is best)
- 1 can of chick peas (low sodium are best)
- 1 container of grape tomatoes
- 1 jalapeno pepper
- a few sprigs of fresh cilantro (use parsley if you don't care for cilantro)
- 1/3 cup extra virgin olive oil (for dressing) as well as 2 tbs for sauteing corn
- 2 limes, juiced (add the zest of 1 as well)
- generous sprinkling of kosher salt & fresh black pepper
- 2 cloves of garlic, minced.
Instructions
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1Cut the kernels of corn off the cob and toss them into a sautee pan with 2 tbs of olive oil on medium-high heat. Add in the minced garlic.
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2Cook the corn with the garlic for about 5 minutes, or until it starts to soften up and become translucent.
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3Take the Corn/garlic mixture off the stove and dump it into the bowl you will serve it or transport it in. Allow it to cool for about ten minutes.
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4While the corn cools, half each cherry tomato, drain and rinse chickpeas and mince jalapeno and cilantro.
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5Once the corn is cooled, toss the tomatoes, jalapeno, cilantro and chickepeas in with the corn.
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6Add in olive oil and lime juice and zest.
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7Season to your taste with salt and pepper.
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8Can be served cold, room temperature OR slightly warmed in a fry pan!
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SOURCE: https://www.chowhound.com/recipes/summer-corn-andamp-tomato-salad-29766
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