fresh corn salad

How To Make fresh corn salad

• 
  Step 1
  Cut kernels off of fresh, raw, corn cobs into a large bowl.
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  Step 2
  Finely dice onion, mince parsley, and chop tomatoes - add everything to the bowl of corn kernels.
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  Step 3
  Add 1 T olive oil, 2-3 Tablespoons fresh lemon juice, a couple of grinds of black pepper and a couple of dashes of salt. Mix gently.
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  Step 4
  Serve immediately over a bed of fresh baby greens or spinach leaves. Corn salad (without greens) will keep well in the refrigerator for 3 days.
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  Step 5
  Main Dish Variation: Double the olive oil, lemon juice, pepper and salt. Add one can of well rinsed garbanzo beans (chickpeas) or red or white kidney beans. Serve over greens, or on a bed of warm cooked grains, like quinoa, rice or bulgar wheat, topped with a layer of fresh spinach.
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  Step 6
  Mexican Variation: Make this into a Mexican style side dish by replacing the parsley with 2-3 T fresh minced cilantro, and the lemon juice with lime juice. Add 1/4 teaspoon cumin powder. 1/2 C chopped red or green bell pepper is a nice addition too.
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  Step 7
  Mexican Main Dish Variation: To the Mexican version above, add one can of well rinsed black beans. Double the amount of olive oil, lime juice, salt and pepper. Serve over greens or a bed of cooked brown rice or quinoa, garnished with chunks of ripe avocado and strips of red or green bell pepper.
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