Photo: ©Natalie Lewis
BY MAGAZINE COLUMNIST NATALIE LEWIS
Fresh corn, Avocado, Chickpeas, Tender Basil and Sweet Tomatoes
A gorgeous summer lunch for yourself or a party, without breaking a sweat
With a whole slew of summer soirees to attend to in the months to come, I am always looking for new sides to cook up without breaking a sweat. Literally.
I jump at the opportunity to avoid turning my oven on in the prime of the heat, so when I first tried this summer salad, with the most beautiful mélange of flavors, I was instantly sold. Not only am I a sucker for anything with avocado and fresh corn, but the sweet taste of basil just sent me over the edge.
I first experienced the salad when I was at a friend’s house grilling out. I acted casual as I spooned more out onto my plate, but then I went in for the steal as I made a mental note of each ingredient that hit my tongue. It was so simple yet the combination was divine.
So, I guess this is where I should give credit to my friend, Annie, for the recipe. But if you can’t steal from your own friends then who the heck can you steal from?
Summer Corn and Chickpea Salad
You can substitute canned corn for an even simpler approach, but if you have fresh corn available I recommend using the fresh.
2 cans Chickpeas
3 ears of Corn, cooked and kernels cut off
1 package of Grape Tomatoes, halved
2 Avocados, pitted and diced
15 Basil Leaves, chopped
Drizzle of Olive Oil
1-2 tbsp Balsamic Vinegar
Salt & Pepper
Drain and rinse chickpeas and pour in large bowl. Add remaining ingredients and toss together until combined.
Enjoy more of Natalie’s delicious recipes, gorgeous photographs and engaging writing at the Daily Crave. And if you’re lucky enough to live in Northern New Jersey and need catering, personal chef services or group cooking lessons, look no further than Chef Natalie Lewis.
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© 2011, The Magazine of Yoga, LLC.