Summer Corn Salad

This recipe can be made 2 days in advance but without avocado – add right before serving to prevent browning. 

Preparation time: 12 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 

INGREDIENTS 

4 ears yellow corn, or 3 cups frozen defrosted 

1 15-ounce can garbanzo beans, drained and rinsed 

1 cup tomato, diced 

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 

PREPARATION 

1. If using fresh corn, bring a large pot of water to a boil. Cook corn for 2 minutes or just until bright yellow. Remove and cool completely. Carefully cut kernels off the cob and place in a large bowl. 

2. Add garbanzo beans, tomato, avocado, green onion, lime juice, olive oil, and salt. Stir to combine.  

Can be served room temperature or chilled. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.