I just invented this salad over Labor Day weekend. Since then, Meave and I have made it two more times, and it’s only the day after Labor Day. That should tell you something about how awesome this salad is.
It all started with some corn that was not fresh enough to eat off the cob but still plenty tasty (I may have developed high standards for eating corn picked the day of). I wanted to post this because the sweet corn season is winding down — but the Schneiderwind farm stand should still have it for another week or so.
The first version of this salad did not include chickpeas, but when we made it as the main (and only) course, we added them in for protein. The chickpeas really make this a filling salad, but feel free to omit, if you’re just having salad on the side.
This recipe makes approximately 4 servings
Ingredients
- 6 ears of corn (cooked or raw)
- 3 bell peppers
- 1 onion
- 1 generous fistful of arugula
- 1 can chickpeas (optional)
- 3 Tbsp olive oil
- 3 Tbsp lime juice
- salt and pepper to taste
Directions
1) Cut the kernels off the corn cob and place them in a bowl (I have started standing the corn in the bowl and cutting it right there since the kernels tend to fly everywhere)
2) Cut the pepper and remove the seeds, and slice into strips, then dice into small squares.
3) Dice the onion into small squares – similar to the pepper
4) Roll the arugula up (doesn’t matter if you break it) and slice it up – similar to how you would chop fresh herbs.
5) Add the olive oil and lime juice. Salt and pepper to taste. Stir. (If you have time, patience, and self control, let it sit on the counter or in the fridge for 30 minutes or so). Enjoy!