zesty grilled corn salad

If you make this zesty grilled corn salad, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

zesty grilled corn salad

INGREDIENTS

• 1/2 cup fresh basil, roughly chopped

• 1/4 cup fresh cilantro, and or parsley, roughly chopped

• 1 can (14 ounce) chickpeas, drained

• 4 ears grilled or steamed corn, kernels removed

• 2 cups cherry tomatoes, halved

• 1 avocado, diced

LEMON BASIL DRESSING

• 1/4 cup extra virgin olive oil

• 1/2 teaspoon honey

• 1 garlic clove, grated or minced

• 1/2 teaspoon dijon mustard

• juice of 1 lemon

• 4-6 large basil leaves, finely chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

INSTRUCTIONS

1. Assemble the salad. Add the basil, cilantro, parsley, chickpeas, corn, and tomatoes to a large serving bowl.

2. Make the dressing. Add all of the dressing ingredients to a bowl or a mason jar and mix or shake until well-combined.

3. Pour the dressing over the salad, tossing to combine. Top the salad with avocado, serve, and enjoy!

RECIPE NOTES

To make ahead: complete the recipe up until adding the avocado and dressing. Let the salad cool, then store in an airtight contained for up to 2 days. Before serving, toss the salad and add the avocado.