Mediterranean Corn Salad

JanuaryBride's Note:

A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 (10 ounce) bag frozen corn, thawed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
• 4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
• 1/4 cup thinly sliced green onion
• 1 minced garlic clove
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar (I double this)
• salt and pepper
• chopped fresh basil (optional, but adds a TON of flavor)

Directions:

1. Mix together corn, beans, peppers, feta, and onion.
2. Mix oil, vinegar and garlic, then pour over the corn mixture.
3. Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
4. Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

Reviews

[Leggy Peggy]

Fabulous salad and a great way to use up leftover corn. I cut the kernels off three large cobs that I boiled yesterday. That gave me more than a pound of corn, so I used 2 tablespoons of oil and 3 of red wine vinegar. Also used a little extra feta and about 2/3 of a large red onion, finely chopped. Added lots of basil (don't forget the basil)! Thanks very much for posting. This is going straight in my 100-star cookbook.

[Boomette]

This salad is so good and the basil really adds ton of flavor. The corn and chickpeas are great together. That's a great filling lunch. I used fresh red bell pepper. Thanks JanuaryBride :) Made for ZWT8 for Diners, Winers and Chives

[Deantini]

This was a nice and fresh salad. I opted for fresh orange and green bell peppers, and added chives and parsley for the herb part. I also doubled the vinegar as other reviewers have suggested but I felt that something was missing, or that perhaps the chick peas were a bit out of place in the salad. Perhaps some lemon or lime juice would pick up the flavours as well. Made by Bistro Babes, for ZWT 8