Hello, there! It's been quite a while since I have posted. August came and went so quickly, I just didn't have enough time to post much. Hopefully, this will not be the case this fall.
My first entry of September will highlight the delicious corn I have been eating this summer. It's bicolor corn from a farm in NY and it has been spectacular. I have been buying a surplus every week and then making this salad with the leftovers. Try it out while the corn is still good!
Corn and Chick Pea Salad
2-3 ears corn that have been boiled a few minutes
1 can chick peas, drained
1/2 red bell pepper, diced
2-3 scallions, diced
salt and pepper
few splashes each of olive oil and red wine vinegar
Carefully cut corn off ears. Place all ingredients in a bowl. Mix well and chill for an hour or so (to incorporate flavors). When serving, garnish with avocado and/or feta cheese if desired.