Fourth of July Summer Corn Salad

[{"selector":"#anim-a54f569f-b5f5-4427-9ae2-998a68838562","keyframes":{"transform":["scale(0)","scale(1)"]},"delay":101,"direction":"normal","duration":1401,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-41b9ff88-e5b0-4607-88f6-37923d2070db","keyframes":{"transform":["translate3d(0px, 150px, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"direction":"normal","duration":1400,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-8e63a995-9cd3-4660-9d3f-f3a8d7c5b6ca","keyframes":{"opacity":[0,1]},"delay":750,"direction":"normal","duration":300,"easing":"linear","fill":"both"}] Get the full recipe!

"Such a beautiful summer salad! Perfect for my barbecue! So colorful!"

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2 ears corn ½ cucumber ½ medium red onion ½ cup kalamata olives ⅔ cup cherry tomatoes 5 oz. mixed greens ½ cup chickpeas 4 oz. feta INGREDIENTS Get the full recipe!

Fourth of July Summer Corn Salad

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1.

[{"selector":"#anim-92d0e2b2-3557-4439-a49c-73a96bccd6f8","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Shuck 2 ears of corn . Bring a pot of water to a rolling boil and boil corn for 5 minutes. Remove and refrigerate while you prepare other ingredients.

2.

[{"selector":"#anim-1681cc2f-f157-441f-aff4-3dd7618602cd","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Slice ½ cumber into thin halves.

3.

[{"selector":"#anim-ecd27264-7a0f-4dbc-8c8b-aeedc70d9bf1","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Very thinly slice ½ red onion .

4.

[{"selector":"#anim-efa64435-866d-411a-9709-f8694ee88f74","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Slice ½ cup kalamata olives in half.

5.

[{"selector":"#anim-dcd159ee-94c5-4511-b72b-7945568394f2","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Slice ⅔ cup cherry tomatoes in half.

6.

[{"selector":"#anim-ef26a358-0b25-47ed-826d-7c3f63086f50","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Remove corn from the refrigerator. Slice as close to the husk as you can (without cutting into the husk) to create big, tasty chunks. Carefully set them aside.

7.

[{"selector":"#anim-a9b26d8e-8f59-4d3d-ab39-9d918b5fd367","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] (Optionally) mix 2 tbsp. red wine vinegar, 4 tbsp. olive oil and 1 tsp. dijon mustard for dressing.

8.

[{"selector":"#anim-2bcb4c13-96a5-4e40-a14e-3611f4891dfb","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Layer veggies and feta with 5 oz. mixed greens and ½ cup chickpeas. Pour dressing and serve.