Summer Corn Salad
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Summer Corn Salad
Times
- Prep Time : 12 min
- Ready Time : 12 min
Servings
4 to 6 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 olive oil
- ½ teaspoon kosher salt
Directions
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.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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!
I second the motion…YUM!!!
I was having a hard time yesterday too! but love that you guys are enjoying everything! Tell your friends!
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.