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    Kalyn's Kitchen: Chickpea (Garbanzo Bean) Salad Recipe with Tomatoes, Olives, Basil, and Parsley

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    One of the best things that comes with warm weather is the ability to cook with the freshest ingredients. There’s nothing better than a really juicy peach straight from the tree, or fragrant basil finally poking its leaves through the ground. (The latter finally happened for us!) This recipe is all about paying homage to whole ingredients - there are a total of just FIVE in this, but the result is incredibly flavorful and light. We ate this during a break in tilling our garden space; it was perfection in a bowl. The juice from the roasted corn and tomatoes is sweet and fresh, and the basil gives it just enough fragrance to keep this complex. This is also a great dish to make it look like you’ve done a ton of work, but haven’t really. (Those are my favorite.)   Serves 3-4 Instructions 1. Shuck two or three ears of fresh corn. Wrap them in tinfoil and toss in the oven set at 350°F. To scorch the corn, after cooking place them directly on top of your stove’s flame - I did it on the stovetop for about 5 minutes, turning them with tongs when they started to blacken. You can do the same, even easier, on a grill. 2. Wrap 4 large tomatoes in tinfoil. (Make sure they’re ripe, don’t get rock hard tomatoes!) Toss them in the oven with the corn. 3. Bake for about 45 minutes. If you have it, you can also do this on a grill. If we had one, we’d use it! 4. Prep the other ingredients. Open up a can of beans, then strain and rinse - we like chickpeas and black beans. Finely chop a small handful of fresh basil. Put everything in a large serving bowl. 5. When the tomatoes are really soft and hot, take them out and slice them open over the beans & basil. Get all of the juice out of them, then if you wish you can chop up the flesh and toss them in the bowl. (We set them aside to use tonight in a tomato soup.) 6. When the corn is cooked and scorched, place each ear (one at a time, obviously) in the serving bowl and, using a sharp knife and holding it at the top, slice off each side so the corn kernels come off. This takes a little practice but the flavor is so worth it! 7. Drizzle a little balsamic vinegar over top and stir together to coat. Serve warm and enjoy!

    summer bean salad

    summer bean salad

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