- Prep Time
- 4 to 6 ServingsServings
- 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
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.