This salad came about as a way of using up leftover corn – there’s always a few ears lingering in the fridge after a barbecue and here’s a good way to use them up.
For the salad:
2 ears of corn
1 cucumber, peeled
1 red pepper
1 small red onion
2 tomatoes
1 avocado
1 tablespoon fresh basil
1 cup chick peas, rinsed well
Cut the corn off the cob over a large mixing bowl. Peel the cucumber, cut in half lengthwise, remove the seeds with a spoon, and slice.
Dice red onion, tomatoes, and avocado and add to the corn and cucumber. Make a chiffonade with the basil leaves, add to the bowl along with the chick peas.
For the vinaigrette:
3 ounces olive oil
1 ounce champagne vinegar
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 teaspoon garlic powder
salt and pepper
In a medium bowl, whisk all ingredients together. Season with salt and pepper.
Store in a jar, and shake well before dressing salad.
