Farm Fresh Corn Salad with Garbanzo Beans, Tomato, and Feta

The corn has arrived!  Corn, corn, corn....part of me is utterly happy about it, but the other part of me is secretly crying inside because this symbolizes the end of summer.  Tear...

The Back to School section has been set up for weeks now at my local Target.  The air is a bit crisper at night, and my taste buds are yearning for everything pumpkin.  How does this happen?!

I love a good corn on the cob but sometimes it's nice to enjoy it off the cob.  I created this salad as a way to enjoy the oodles of corn we've been getting from the farm the past couple weeks.  It's fabulous - sweet, crunchy, and nummmmy.  This salad is really easy to make, too.  Boil the corn, cut the kernels from the cob, add it to a warm skillet with olive oil, season with Old Bay, add in garbanzo beans, tomatoes, and fresh dill.  Cook for about 3-4 minutes.  Add in feta.  Stir until incorporated and serve!  Easy as that, and a lovely match for dining alfresco on the patio on a mild summer evening.

I will relish in these last few weeks of summer sunshine and warmth.  And eat corn.  Lots of corn.

Enjoy!

Farm Fresh Corn Salad with Garbanzo Beans, Tomato, and Feta
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
6 ears of corn, cooked and kernels cut from cobs
2 Tbsp olive oil
1 cup cherry or grape tomatoes, sliced in half
1 15oz can garbanzo beans (I used TJ's organic)
2 tsp Old Bay Seasoning
1 Tbsp fresh dill, chopped
1/2 cup crumbled feta
salt and pepper to taste, if needed

Heat olive oil in large skillet over medium heat.  Add corn and cook for about 2 minutes.  To the corn add tomatoes, beans, Old Bay, dill, and salt and pepper if needed.  Stir to incorporate and cook for 3-4 minutes.  Remove from heat and add feta.  Stir together and serve!