It’s the end of the week! Hope you all had a wonderful work week and have exciting plans for the weekend! I’m heading to Green Bay for some Packers fun, twist ice cream cones and lounging by the pool.
Here is a simple and tasty summer salad recipe if you need to whip something up this weekend. This Curried Chickpea and Corn salad has a bit of heat and is delicious served warm over a bed of greens with a drizzle of balsamic.
Curried Chickpea and Corn Salad
1 can chickpeas
1 cup corn
3/4 cup bell peeper, chopped
1/4 cup onion, chopped
4 oz. white mushrooms, sliced
1 tsp dill weed
1/2 tsp turmeric
1 tsp madras curry powder
Garnish with fresh cilantro
To make this salad, sauté the chickpeas, corn, bell pepper, onion and mushrooms for 10-15 minutes over medium low heat. Stir frequently to prevent sticking.
After about 5 minutes of sautéing, add in the dill weed, turmeric and curry powder and stir to coat.
When veggies are done (soft and tender), remove from heat and plate garnished with fresh cilantro.
Have this salad on its own, over some sautéed spinach or kale, or scooped on top of a freshly baked sweet potato. Enjoy!