I have another fresh summer corn recipe for you today! I just can’t get enough. I have another corn side dish ready to post as well, and I also have an idea for a fun dessert with corn. Hopefully it will turn out well – stay tuned!
This is a corn “salad” which is perfect for lunches during the week since it’s packed with filling chicken sausage and chickpeas. I also mixed in red peppers and red onion, and dressed it with a red wine vinaigrette, which gave it the perfect tang! Oh and I added feta, which makes everything betta…sorry, I couldn’t resist! This is such a tasty and easy meal to throw together. I will definitely be making it again.
Corn and Chickpea Salad with Chicken Sausage
3 tablespoons olive oil, divided
1 pound chicken sausage, chopped
1 large red onion, chopped
2 red bell peppers, chopped
Kernels from 4 ears of corn
3 15-ounce cans chickpeas, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon salt
1 cup crumbled feta cheese
Heat 1 tablespoon olive oil over medium heat in a large nonstick skillet and sauté chicken sausage for 7 to 9 minutes or until browned. Remove sausage from pan and place in a large bowl. Add onions and bell peppers to the same pan and sauté for 6 to 8 minutes; add corn and sauté an additional 2 to 3 minutes or until all veggies are tender. Add veggies and chickpeas to the bowl with the chicken sausage and mix well. Place remaining 2 tablespoons olive oil, red wine vinegar, and salt in a small bowl and mix well. Stir vinaigrette into the corn and chickpea salad; stir in feta cheese. Makes 6 servings.
Nutrition: 560 calories, 20.1g fat, 12.2g fiber, 25.9g protein per serving
Cost: $2.27 per serving