Corn, Tomato and Mint Salad
Corn, Tomato and Mint Salad! This gluten-free, vegan side dish is perfect for summer! Juicy tomatoes, fresh corn, onion, chickpeas and a lemon mint dressing. High-fiber and full of protein!
Ingredients
- 4 ears corn, husked
- 1 15 ounce can chickpeas, drained and rinsed
- 4 large tomatoes, chopped (roughly 3 cups)
- 1 cup chopped red onion
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- salt/freshly ground pepper
- 1/4 cup mint, chopped
Instructions
- Bring a large pot of water to a boil. Add the corn and cook for 4 minutes. If you are using fresh, sweet corn, you want the corn to just be cooked.
- Remove and let cool slightly, then cut the kernels off and place in a bowl.
- Toss with chickpeas, tomatoes, onion, lemon juice, minced garlic cloves and olive oil and large pinch of salt and freshly ground pepper. Mix together and let sit for 10 minutes.
- Just before serving, toss with mint.