Sometimes being on the spot is a great thing.

This summer, its been a great thing over here. For all of  us, really.

That fact that 2 of my favorite summer dishes have come from client cooking sessions– in which I am showing a certain technique (usually how to make healthy “make ahead” dishes for the week) and throw a bunch of stuff in the mix, distracted and talking the whole time.

And then, looking down to realize that it makes me hungry to look at it, in the middle of the cooking demo. And hmm..I think those ingredients would actually taste good together. And the, looking up at my client about the time they say the same thing.

First, the Summer Garbanzo Bean Salad, and now the Fresh Corn Salad.

The best part?

One more ingredient (black beans), and a swap of tomatoes over the red pepper, and you have a totally new dish (cowboy caviar anyone?).

One less ingredient (avocado), and it can keep in the fridge for 5 days for use on chicken, fish, over a green salad or as a prettier salsa appetizer with veggies or corn chips.

And as a bonus, you don’t even need to cook the corn if it’s organic and fresh this time of year. It’s sweet enough raw if you’re short on time (yes, really).

Sarah’s Fresh Corn Salad:

Ingredients:

1 ear of corn, kernels sliced off the cob (organic only- so important to avoid GMO corn sources, so it’s one of the things I always buy organic)

1 red bell pepper, chopped

1 handful cilantro, chopped

1 avocado, sliced (only when you’re ready to eat it)

Dressing: 2 TB olive oil + juice of 2 limes + 1 TB red wine vinegar + sprinkle of cumin, sea salt and pepper. Whisk first, then toss to coat the salad.