I'm not sure about where you are, but here where I live in Georgia it hit the upper 90's this past week. Ugh. I hate to be a negative Nancy, but unless there is a body of water (i.e. lake, pool, ocean, or heck, even a sprinkler) nearby I don't enjoy temps that hot. You're sweaty by 9:00 in the morning if you dare venture outside and your car doubles as an oven in which to toast your morning bagel.
On days like these I want something light to eat. Filling, but light.
Enter this summer salad.
On Saturday the hubs and I stopped by Jaemor Farms (a-mazing local farmers market for those not familiar) and they had tons of fresh produce just begging to be adding to some yummy dish. So of course I obliged :)
We picked up some grape tomatoes, avocado and corn that I paired with some chickpeas from home for the most delicious, light and refreshing summer salad. This bowl of fresh goodness is topped with a honey lime dressing that brings out all of the bright flavors of each and every ingredient but at the same time isn't overpowering in and of itself.
Serve this dish as an appetizer when hosting your favorite friends or as a side dish. Then keep it to snack on late at night. Or in the afternoon. Or right after lunch even though you're not really hungry anymore. [Guilty.]
Summer Salad with Corn, Tomatoes, Avocado and Chickpeas adapted from For the Love of Cooking
1 pint grape tomatoes, quartered
1 avocado (ripe, but not overly so), diced
2 ears corn
1 can chickpeas, drained and rinsed
2 Tbsp fresh cilantro, chopped
*Toss avocado in a bit of lime or lemon juice after dicing so it doesn't turn brown.
juice of 1 lime
3 Tbsp vegetable oil
1 Tbsp honey
1 clove garlic, minced
dash Cayenne pepper
salt and pepper to taste
Roast or grill corn just enough to give it a bit of flavor (don't burn). Remove kernels from husk.
Combine quartered tomatoes, corn, avocado, chickpeas, and cilantro.
In separate bowl combine all dressing ingredients. Pour over tomato/corn mixture and toss to thoroughly coat.
Allow flavors to meld together for at least 30 minutes prior to serving. Store in fridge.