Name: Chickpea-Avocado Fresh Corn Salad
Total time: 1 h 25 min
Cuisine: US & Canada
Ingredients: 2 tomatoes , cored and cut into 1/2-inch pieces; Salt and pepper; 2 scallions , sliced thin; 1 1/2 tablespoons red wine vinegar; 2 1/2 tablespoons olive oil; 5 ears corn , kernels cut from cobs; 3/4 teaspoon smoked paprika; 1 clove minced garlic; 1/8 teaspoon cayenne pepper; 1 (15-ounce) can rinsed chickpeas; 1 avocado , pitted and cut into 1/2-inch pieces

Why This Recipe Works

Corn tossed with fresh tomatoes and a bright vinaigrette seems basic, but bland corn, limp tomatoes, and watery dressing reared their heads. To prevent the tomatoes from flooding the dressing with weepy juices, we first salted and drained them. Next, we toasted the corn for nutty depth and transferred it to the zippy dressing while it was still warm to soak up flavor. Finally, we stirred the tomatoes into the cool mixture to sit just until the flavors melded.

Before You Begin

Don’t add the tomatoes to the toasted corn until it is cool, as the heat from the corn will partially cook the tomatoes.

Instructions

Toss tomatoes and ½ teaspoon salt in bowl. Transfer to colander set over bowl and let drain for 30 minutes. Combine scallions, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 1½ tablespoons oil.

Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes; add paprika, garlic, and cayenne pepper to skillet for the last 30 seconds of cooking. Transfer corn to bowl with vinaigrette, add chickpeas, toss to coat, and cool to room temperature, about 20 minutes. Stir in avocado and drained tomatoes. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)