Products used in this recipe
Middle Eastern Corn Salad
Yield: 6 Servings (1 cup each)
Yield: 6 Servings (1 cup each)
Bright, crunchy and versatile—this vegan salad features flame-roasted corn, chickpeas, tomatoes, cucumber, red onion and fresh mint. Don’t skimp on the housemade lemon tahini dressing—it’s delicious.
Salad:
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 1/20lb | 2 cups | |
| Chickpeas, canned, drained (15.5 oz.) | 1 can | |
| Cherry tomatoes, halved | 1 cup | |
| Cucumber, diced | 1 each | |
| Red onion, thinly sliced | 1/2 onion | |
| Mint, fresh, chopped | 1/4 cup |
Lemon Tahini Dressing:
| Ingredient | Weight | Measure |
|---|---|---|
| Tahini | 1/4 cup | |
| Lemon juice | 1 1/2 fl. oz. | |
| Olive oil | 1 1/2 fl. oz. | |
| Water | 1 fl. oz. | |
| Garlic, minced | 1 clove | |
| Cumin, ground | 1/2 tsp. | |
| Coriander, ground | 1/2 tsp. | |
| Turmeric, ground | 1/4 tsp. | |
| Salt | to taste | |
| Pepper | to taste |
Preparation Instructions:
- Step 1
- Thaw roasted corn according to package instructions. In a large bowl, combine the roasted corn, chickpeas, cherry tomatoes, cucumber, red onion and fresh mint. Set aside.
- Step 2
- In a small bowl, whisk together all the dressing ingredients. Adjust the consistency by adding more water if needed.
- Step 3
- Pour the dressing over the salad and toss well until evenly coated. Let sit for 10 minutes for flavors to meld. Garnish with additional mint leaves.
