It’s the end of summer, you can’t go a day without eating corn because it’s so darned good, and zucchinis appear in your car when your back is turned. What’s a girl to do? Make this salad! I almost didn’t make it because it looked so simple. That was a week ago and now I’ve made it three times. I even put it to the Bring It test, delivering it with a loaf of easiest french bread ever. It meets all the Bring It criteria, especially the part about being EASY.

Recipe from Giada De Laurentis via the Food Network

Ingredients

Vinaigrette:
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup fresh corn kernels (cut off leftover cobs from last night’s BBQ)
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce Parmesan, crumbled into 1/4-inch pieces

Method

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

Dressed salad and sliced romaine. These two should really get together

Bring It!

Cut the romaine and put it in a sealed container. Combine all other ingredients (except the parmesan), toss with dressing and put in another sealed container. I actually like to let it sit a bit in the fridge to make the onions less aggressive and to let the flavors all schmooze together. Just before serving combine both containers into a serving bowl, toss and add the parm on top. To be totally honest I have yet to add the parm but I’ll bet that takes this over the top.