Easy Summer Corn Salad
Quick, colorful and full of flavor this Easy Summer Corn Salad is packed with corn, peppers, onions, tomatoes, cilantro and a citrus glaze. The perfect side to your summer bbq menu.
This Corn Salad recipe is just up my alley. Literally it is packed full of everything that I love. Plus its super easy, made in one dish which means less clean up! That is one of my absolute favorite things about cooking, when the clean up involved is minimal.
Ingredients
- Sweet corn (fresh or frozen)
- Tomatoes
- Green peppers
- Red onion
- Olive oil
- Lime zest
- Cilantro
- Lime juice
- Salt & pepper
Instructions
In medium bowl add all your ingredients and give a good stir.
Cover with Saran Wrap and refrigerate for at least an hour before serving.
Mediterranean Chickpea Salad
Ingredients
- • 30 ounces chickpeas (garbanzo beans) , rinsed and drained (or 3 cups cooked chickpeas).
- • 1 medium red bell pepper , chopped.
- • 1 1/2 cups chopped fresh flat-leaf parsley , about 1 bunch.
- • 1/2 cup chopped red onion.
- • 1/2 cup chopped celery plus leaves , about 2 ribs.
- • 3 tablespoons extra virgin olive oil.
- • 3 tablespoons lemon juice (from 1 to 1 1/2 lemons).
- • 2 cloves garlic , pressed or minced.
- • 1/2 teaspoon kosher salt.
- • 1/2 teaspoon freshly ground black pepper.
Instructions
1. In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery.
2. In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat.
3. Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.