Do you know what the best thing about a good dinner is? Lunchtime leftovers the next day! Last night I made falafel sandwiches using Telma falafel mix, flax and whole grain pitas, hummus, and a quick corn salad I tossed together. It was the perfect summertime dinner – and, after reheating the falafel balls in the oven, still great for lunch today.
My corn salad is a go-to summertime treat, particularly since I love the flavor of raw corn. In fact, everything in it is raw, which I think is what keeps it from being a succotash. Here’s my recipe:
Corn Salad
2 ears of corn, kernels cut off of the cob
1/2 of a red or green bell pepper, diced
1/3 of a red onion, very finely diced
1-2 cups of cherry tomatoes, sliced in half
1 cup cucumber, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
dash of salt & a hearty grind of fresh pepper
Optional additions: 1/4 cup chopped basil, or some diced avocado.
Mix everything together and enjoy. If I’m making it as an accompaniment to Italian food, I make sure to add basil, but you could add cilantro instead if you want to serve the salad with Mexican food or another cuisine. I love the fresh flavors and taking advantage of all those great seasonal vegetables!
The falafel sandwiches were easy to make because of shortcuts like using a mix and store-bought hummus. I love the ease, but crave fresh hummus and falafel (even pita!). Do you have a good recipe for homemade falafel or hummus? If so, please share!
