Middle Eastern Corn Salad Recipe | Simplot Foods
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Middle Eastern Corn Salad

Middle Eastern Corn Salad Recipe
Yield: 6 Servings (1 cup each)

Yield: 6 Servings (1 cup each)

Bright, crunchy and versatile—this vegan salad features flame-roasted corn, chickpeas, tomatoes, cucumber, red onion and fresh mint. Don’t skimp on the housemade lemon tahini dressing—it’s delicious.

Salad:
Ingredient Weight Measure
Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 1/20lb 2 cups
Chickpeas, canned, drained (15.5 oz.) 1 can
Cherry tomatoes, halved 1 cup
Cucumber, diced 1 each
Red onion, thinly sliced 1/2 onion
Mint, fresh, chopped 1/4 cup
Lemon Tahini Dressing:
Ingredient Weight Measure
Tahini 1/4 cup
Lemon juice 1 1/2 fl. oz.
Olive oil 1 1/2 fl. oz.
Water 1 fl. oz.
Garlic, minced 1 clove
Cumin, ground 1/2 tsp.
Coriander, ground 1/2 tsp.
Turmeric, ground 1/4 tsp.
Salt to taste
Pepper to taste
Preparation Instructions:
Step 1
Thaw roasted corn according to package instructions. In a large bowl, combine the roasted corn, chickpeas, cherry tomatoes, cucumber, red onion and fresh mint. Set aside.
Step 2
In a small bowl, whisk together all the dressing ingredients. Adjust the consistency by adding more water if needed.
Step 3
Pour the dressing over the salad and toss well until evenly coated. Let sit for 10 minutes for flavors to meld. Garnish with additional mint leaves.
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