Raw Corn and Tomato Salad

3 tablespoons walnut oil

1½

tablespoons red wine vinegar

1 teaspoon fresh thyme leaves

3 ears corn, husks and silk removed

1 pint cherry tomatoes, halved

1 small red onion, diced

1 can (15 ounces) chickpeas, drained

4 cups baby salad greens

4 strips bacon, cooked and crumbled

4 ounces log goat cheese, crumbled

Chive blossoms, broken up (optional)

In a medium bowl, whisk together the walnut oil, vinegar and thyme. Set aside.

Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs.

To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using.

Serves four.

Nutrition values per serving: 416 calories, 22 g fat (6 g saturated), 43 g carbohydrate, 10 g fiber, 18 g protein, 20 mg cholesterol, 612 mg sodium.

Associated Press