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Tomato and Sweet Corn Salad

A refreshing and colorful salad featuring juicy summer tomatoes, sweet corn kernels, and chickpeas.
tomato and sweet corn salad
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 2 minutes


  • 2 medium ears of corn, kernels cut from cobs
  • 1 clove garlic, minced
  • ¼ cup fresh lemon juice
  • ½ tsp. sea salt
  • ¼ cup extra-virgin olive oil
  • 1 lb. cherry or grape tomatoes, halved
  • 1 15-oz. can chickpeas, drained and rinsed
  • ½ cup packed fresh parsley, chopped


Set up a steamer and steam the corn kernels over simmering water for about two minutes. The corn should be crisp-tender. Spread the kernels on a clean kitchen towel to dry and cool.
In a large bowl, combine the garlic, lemon juice, and salt, then gradually whisk in the olive oil.
Add the tomatoes, chickpeas, parsley, and corn kernels, and toss to coat. Serve immediately.

For more recipes to enjoy your seasonal bounty of tomatoes, visit “6 Summer Tomato Recipes.”

Photography by: Terry Brennan; Food styling: Betsy Nelson

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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