- Allie M.
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
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.
Slice ½ cumber into thin halves.
Very thinly slice ½ red onion.
Slice ½ cup kalamata olives in half.
Slice ⅔ cup cherry tomatoes in half.
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.
(Optionally) mix 2 tbsp. red wine vinegar, 4 tbsp. olive oil and 1 tsp. dijon mustard for dressing.
Layer veggies and feta with 5 oz. mixed greens and ½ cup chickpeas. Pour dressing and serve.