Corn Salad

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Vegetables Salads

Organic products whenever possible

1/2 Cup extra virgin olive oil (Divide in two serving)

1/4 Cup Apple Cider Vinegar (Can substitute wine vinegar or Lemon Juice from about 2 lemons)

1/2 tsp Sea Salt

1/2 tsp Pepper

1 (15 oz) Can Garbanzo Beans (rinsed)

(Can substitute Butter Beans)

1 Red Pepper diced or 6 Ounces Cherry Tomatoes cut in half

4 -5 stalks Celery sliced in pieces

4 Cooked Ears of Corn with Kernels cut from the cob (3 Cups)

( Can substitute frozen and defrosted whole kernels of Corn but it is not as good!)

1 Cup Cauliflower Florets (raw, roasted, or steamed) (optional)

1 garlic clove, diced or pressed (optional)

2 Avocados, diced

1 1/2 TBs chopped basil (prefer fresh) (optional)

Whisk . cup oil and vinegar, . tsp salt and pepper in large bowl.
Add garbanzo beans, celery, red peppers and corn (unless you want to cook it, see step 3)
If you want to cook the corn or cauliflower, heat . cup oil and add the garlic clove and cauliflower/corn and cook until slightly browned and the doneness you prefer
If you cooked,Add cauliflower and corn to the bean mixture
Add diced Avocado
Toss all to combine and let sit for 30 minutes to allow flavors to meld
Season with additional salt and pepper and Basil, to taste

Leora Amir

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