Summer Corn Salad
Because I Iove corn, here’s my take on Summer Corn Salad. I never get tired of corn, year round, but summer seems the best time for this sunny veggie. Here I go
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Citrus press
- Refrigerator
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 extra virgin olive oil
- ½ teaspoon kosher salt
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