Raw Corn and Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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There is such an abundance of corn in the summer and this is a wonderful way to use it! Made with chickpeas, fresh greens, goat's cheese and tomatoes, and a dressing with walnut oil, this is a pleasure to eat! Adapted and changed just a bit from the Miami Herald. Ingredients:
3 tablespoons walnut oil |
1 tablespoon red wine vinegar |
1/2 tablespoon balsamic vinegar |
1 teaspoon fresh thyme leave |
1 -2 teaspoon sugar (optional) |
3 ears corn, husks and silk removed |
2 cups ripe tomatoes, diced |
1 small red onion, diced |
1 (15 ounce) can chickpeas, drained |
4 cups baby greens |
4 slices vegetarian bacon, cooked and crumbled (or bacon bits) |
1 (4 ounce) log goat cheese, crumbled |
chive blossoms, broken up (optional) |
Directions:
1. In a medium bowl, whisk the walnut oil, vinegars, thyme and sugar if using. Set aside.
2. Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs(I put cobs in freezer to use later to make veg. stock).
3. To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture.
4. Garnish with crumbled veggie bacon, goat cheese and chive blossoms, if using. Enjoy!
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