I got SO MANY mosquito bites the day I photographed this summer corn and roasted chick pea salad…
I guess it’s fitting though… summer corn and mosquitos, they go hand in hand. Sorry, that’s not the most cheerful way to start a post but MY LEGS ITCH SO BAD. Make it stop. Puhhlease.
Any who, ahhhh SUMMER. It’s here and full of BBQs, cookouts, porch parties, bonfires, grilling out, etc (mosquitoes). Basically, summer equals grilling and potluck season. The winter holidays are also very potluck-y but we’re in summer now so shhh.
You know what my favorite type of dish to bring to a summer potluck gathering is? SOMETHING THAT’S COLD (okay, room temp…) so I don’t have to heat or reheat it when I get where I’m going. This summer corn and roasted chick pea salad is FRESH baby FRESH, full of amazing ingredients (which I will discuss in the next paragraph), crunchy and creamy all at the same time, easy as heck to make, AND served at room temperature (bingo). It’s got summer written ALL OVER IT.
You know what else it has written all over it?! FLAVOR… from ingredients like:
- Grilled corn… umm it’s summer… do I have to say any more?
- Cherry tomatoes… so juicy.
- Arugula… sup peppery greens?!
- Avocado… creamy delicious (and makes every recipe better).
- Red bell pepper… crunchy baby.
- Roasted chick peas… OR garbanzo beans… call them what you like but they are oh so savory with a roasted shell and creamy insides (weird, kinda? BUT GOOD)
- Mini cucumbers… FRESH, juicy, and more crunchy.
- Red cabbage… pretty much for color… but adds CRUNCH too.
- Green onions… hmm the salad just needed some onions so I went with the mild green onion.
- Cilantro… did you really expect me not to throw cilantro in this?
- Lime juice… see comment from #10.
- AGAVE… always gotta add a little sweetness 🙂
- The basics like olive oil, apple cider vinegar, sea salt, pepper, paprika, and cayenne.
You down?
Ingredients
- 5-6 ears of corn, husked with silks removed (or 4 cups of frozen/canned corn)
- 3 tablespoons olive oil, divided
- sea salt and pepper
- 2 cans (14 oz) chick peas, drained and rinsed
- 1 tablespoon cayenne pepper
- 2 pints cherry tomatoes, halved
- 2 packed cups arugula
- 2 avocados; pitted, seeded, and diced
- 1 red bell pepper; cored, seeded, finely chopped
- 2 mini cucumbers, diced
- 1-2 cups diced red cabbage (I used 2 cups because I love cabbage)
- 1 bunch green onions, thinly sliced (white and green parts)
- 1/2 cup minced cilantro (about one bunch)
- the juice of 3 limes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons agave
- 2 teaspoons paprika
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400F. Preheat the grill to medium (about 400F).
- Roast the chick peas: Add chick peas, one tablespoon olive oil, and cayenne pepper to a medium bowl. Toss to coat. Arrange chick peas on a baking sheet and bake at 400F for about 20 minutes, stirring half way through.
- Grill the corn: Coat the corn with two tablespoons of olive oil and a healthy dash of sea salt and pepper. Grill the corn for about 10 minutes (rotating every few minutes) until they are golden with slight char marks. Remove from heat and let cool. If using frozen or canned corn, ignore this step but make sure your corn is cooked.
- Make the dressing: Combine dressing ingredients in small bowl then whisk to combine.
- Mix it all up: Once the corn is cool enough to handle, slice the kernels off the cob and into a large bowl. Add the roasted chick peas, cherry tomatoes, arugula, avocado, red bell pepper, cucumbers, red cabbage, green onions, cilantro, and dressing from step four. Stir until well combined and salad is coated in dressing.
- SERVE. EAT. DO WHAT YOU DO.
Notes
If making ahead... wait to add the avocado and dressing until at least few hours before serving.
This corn jalapeño avocado dip is another great corn option for a summer BBQ if you’re in need! Also, this avocado peach salsa is killer. Just a thought 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your salad in action. Peace, friends!
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