Grilled Corn and Chickpea Salad - Weekend Recipe

This is another perfect garden delight, use your sweet corn, cucumber or zucchini and some fresh cilantro and make an awesome salad!

Grilled Corn and Chickpea Salad

1 can of chick peas drained

2 cups grilled corn cut from the cob (3 to 4 ears depending on size)

1 cup of diced cucumber (or substitute zucchini if you have an abundance)

3 Tbls cilantro, fresh chopped

Dressing Ingredients

 2 Tbls olive oil

 1 1/2 Tbls lime juice

 1 Tbls melted honey

 1 Tbls Backyard Patch Fiesta Dip Mix

 1 tsp lime zest

 dash of salt

Directions:

1.   Grill the corn.  Take the peeled ears and place over grill coals or on grill rack, or even, if in a hurry, over the gas burner.  Turn frequently until grilling marks appear but the corn is not burned.  This brings out a sweetness in the corn that makes this salad perfect.

2. Combine the corn with the other salad ingredients in a bowl and set aside.

2.   Place the dressing ingredients into a small jar, cover and shake to emulsify completely.

3.   Pour over the salad, tossing to coat the salad evenly and serve. Serves 4 to 6

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights GardAug
   September - Salsa, Corn and Jelly 
   October - Squash Dishes 
   November - Pumpkin Recipes 
   December - Herbal Cocktails