You might notice a trend among our recipes this summer. We bought a share in a CSA, and we've continued to get interesting combinations of vegetables and fruit every week since sometime back in May. This week we received some corn and some ripe peaches and decided to make a quick salad out of them.
Ingredients
- 2 ears sweet corn
- 1 cucumber
- 1 medium tomato
- 1 small green pepper
- 1/2 can garbanzo beans
- 1 peach
- 1 tablespoon red wine vinegar
- pepper and salt, to taste
Directions
- Slice the raw corn off the ears, dice the vegetables, and drain the garbanzo beans.
- Combine all vegetables in a medium bowl. Slice or dice the peach and stir in gently.
- Add vinegar, then small amounts of salt and pepper.
- Serve immediately, or chill in the refrigerator to let the flavors mingle.
He said
In the height of summer, it seems any quick cold salad tastes wonderful. Go with the freshest ingredients you have, so you don't have to cook the sweet corn. The sauce left on your plate is quite tangy if you serve this salad immediately, but becomes milder after some time.
She said
This salad tastes and looks like summer to me. The yellows, red, greens, and peach colors make for a pretty dish. The peach adds a surprising but fun flavor.
If I had typed up this recipe, I would have referred to chickpeas instead of garbanzo beans. They are really the same thing: a delectable, high-protein legume. Enjoy them regardless of what name you use to refer to them!
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