24 Av 5781 / Monday, August 02, 2021 | Torah Reading: Re'eh
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Summer Corn Salad    

Summer Corn Salad

Summer seems the best time for this sunny veggie. Adding avocado gives the recipe a new flavor profile, and when you toss in chickpeas and cilantro - WOW!


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 



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 



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. 



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. 



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