The grilled corn adds a nice smokey flavour to this festive summer salad. Goes well as a side dish with grilled meats or make it into a one-bowl meal by tossing with leftover roast chicken.




SERVES 4 to 6

4 ears of corn, husked removed and cleaned
2 tablespoons olive oil
1 carrot, finely chopped
2 stalks of celery, finely chopped

1 red pepper, finely chopped
1 green pepper, finely chopped
½ red onion, finely chopped
1 cup chopped cherry tomatoes
1 cup peas, fresh or frozen
2 cups canned chick peas, rinsed and drained
¼ cup coriander, finely chopped


Rice Vinaigrette Dressing

1/3 cup rice vinegar
½ cup sunflower or grape seed oil
1 tablespoon maple syrup
¼ teaspoon celery salt
¼ teaspoon salt
¼ teaspoon black pepper

Heat barbecue or stove top grill pan to medium high. Brush each ear of corn with olive oil. Place on the hot grill and cook for about 15 minutes, turning frequently to ensure a golden crust on all sides. Remove form heat and let cool on a plate.

Place the remainder of the vegetables, chick peas and chopped coriander in a large bowl.  Remove the kernels of the corn by carefully slicing them from the stalk and place into bowl. Mix all the ingredients.

To make the salad dressing, place the vinegar, oil, maple syrup, celery salt, salt and pepper in a jar with a tight fitting lid and shake until all the ingredients are incorporated.

Pour the dressing into the salad and mix. Cover and refrigerate 2 hours before serving.


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