This recipe can be made 2 days in advance but without avocado – add right before serving to prevent browning.
Preparation time: 12 minutes
Level of Difficulty: Easy
Kashrut Type: Parve
INGREDIENTS
4 ears yellow corn, or 3 cups frozen defrosted
1 15-ounce can garbanzo beans, drained and rinsed
1 cup tomato, diced
1 avocado, peeled, pitted and diced
4 green onions, chopped
1 tablespoon chopped cilantro, or ¼ teaspoon ground coriander
juice of 1 lime
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
PREPARATION
1. If using fresh corn, bring a large pot of water to a boil. Cook corn for 2 minutes or just until bright yellow. Remove and cool completely. Carefully cut kernels off the cob and place in a large bowl.
2. Add garbanzo beans, tomato, avocado, green onion, lime juice, olive oil, and salt. Stir to combine.
Can be served room temperature or chilled.
***
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.