Associa Family Cookbook Volume III
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125
1. Cook corn and remove kernels from the cob.
2. Add corn to a large bowl and mix in the remaining
ingredients, seasoning to taste.
3. Chill in the refrigerator for 1 hour and serve.
4 cobs corn
2 ripe peaches, diced
1 medium tomato, diced
1 can chickpeas, drained
½ medium white onion, diced
1 cup cilantro, chopped
¼ cup ripe-peach balsamic vinegar
salt (to taste)
pepper (to taste)
cayenne pepper (optional)
ingredients
directions
K E V I N H . • T H E D A R T M O U T H G R O U P, A N A S S O C I A
®
C O M P A N Y
SOUPS & SALADS
Summer Peach &
Corn Salad
S E R V E S 6
