For some people, salad is a dirty word. Images of limp, overdressed greens have put many people off the idea entirely. But when I make a salad, I like to banish the lettuce (or spinach, arugula, bok choy) entirely, and let the mix-ins shine, like in this confetti corn salad. By getting rid of the leafy greens, the salad also stores much better and can be enjoyed over several days. You can make it Thursday night or Friday and it will sit perfectly in the fridge until Shabbos.
It is infinitely adaptable, by substituting a variety of things in and out – green beans or black beans, diced pepper, even chunks of turkey or tofu for a more filling dish. I’ve included instructions for using fresh corn, which is great when you can do it, but obviously I reach for convenient cans all the time. You can also buy frozen corn, and follow the package instructions for preparing.
Confetti Corn Salad:
2 to 3 ears corn, blanched for 3 minutes and then removed from the cob OR
1 11 - 15 ounce can sweet corn, drained
1 15 ounce can chickpeas, rinsed and drained well
1 medium avocado
1/2 medium red onion
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon sugar
Pat the corn and chickpeas dry and place in a large bowl.
Cut the avocado into chunks and add.
Finely dice the red onion and stir in.
Add the oil, vinegar, salt, pepper and sugar and stir to combine.
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