Corn, Avocado, Chickpea & Tomato Salad

Local corn is still delicious.  My tomatoes are still delicious, not so pretty, but oh, so delicious.

 Look at how luscious they are when I cut them open, that’s when their beauty shines…

The girls are all out of the house now, so it is time for us to eat a little lighter and healthier again. So I have been making some dinner salads.  This one highlights three of my favorite ingredients:  avocados, fresh corn and fresh, home-grown tomatoes. Add in the chickpeas and a lime dressing and you get a very fresh and satisfying salad.

And just to add a little decadence (and crunch), some crumbled tortilla chips!    

Corn, Avocado, Chickpea & Tomato Salad

1 head romaine, cut into bite sized pieces

2 avocados, peeled, pitted and chopped

2 large tomatoes (from the garden), chopped

2 ears corn, steamed, kernels removed (locally grown)

1 can chickpeas, drained and rinsed

1/4 cup olive oil

2 limes, juiced

salt and freshly ground black pepper, to taste

Tortilla chips, crumbled


Mix the lettuce, avocados, tomatoes, corn and chickpeas in a large bowl.

In a small bowl, mix the olive oil and lime juice, season to taste.

Toss the vegetables with the dressing.

Serve topped with crumbled tortilla chips.


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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