I made this great salad over the weekend using my over load of corn on the cob and cucumbers. They both have been so yummy lately! I love to put my leftover cooked corn on the cob in the refrigerator and eat it cold the next day. It’s great to cut it from the cob and turn it into a salad as well. It doesn’t take a lot for your body to digest this salad so it is great when you are feeling hot and need to cool down. I made it with a light citrus vinaigrette, perfect!
1 ear of corn (previously cooked and cold)
1/2 can chickpeas drained
1 handful of pea shoots
1-2 handfuls of arugula
2 T extra virgin olive oil
1 T white wine vinegar
Cut corn from cob. Dice avocado. Cut cucumber in half again length wise and de-seed, reserve seeds for dressing. Cut cucumber into long, thin strips.
In bowl place arugula, chickpeas, pea shoots, avocado, corn and cucumber. In a small bowl, whisk together olive oil, vinegar, fresh lime juice, cucumber seeds and salt and pepper to taste. Drizzle over your salad and you are good to go. Enjoy!
Stay Cool – Andrea