A nutritious and delicious summer side salad…or lunch! There are many great colors, textures and flavors in this dish. I set out to use up some of my corn…then threw in the FIRST tomato from my garden (more on that tomorrow!), then a cucumber that was on sale last week and needed to be used up…plus some chickpeas, parsley from the garden and a vinaigrette dressing!
2 15 oz. cans of chickpeas
4 corn cobs
3 cloves garlic, crushed
3-4 sprigs of parsley
2 Tbsp olive oil
4 Tbsp rice vinegar
Salt and Pepper, to taste
1. Drain and rinse chickpeas.
2. Boil corn cobs for 4-5 minutes. Remove and let cool until can handle to slice off the kernals. Slice kernals.
3. Dice tomato. Peel and dice cucumber. Crush the garlic. Toss all ingredients in a bowl.
4. Make dressing with vinegar, olive oil, salt and crushed pepper.
5. Pour dressing over chickpeas and veggies. Toss well.
6. Refrigerate at least 2 hours, or until cool. Serve chilled.
We managed to eat up most of the “$.17 an ear” corn that I bought last week. Based on Shelly’s suggestion, I decided to freeze the corn.
How to Freeze Whole Corn on the Cob:
- Shuck the corn.
- Wrap each ear in plastic wrap.
- Wrap them all up in foil or drop into a freezer plastic bag.
- When ready to use, drop them frozen in boiling water for 4-5 minutes or until ready.
Some prefer to blanch their corn for 4-6 min in boiling water, submerge in an ice bath for same amount of time, and then freezing. Try it both ways and let me know which you prefer!