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Fire Pit Corn Salad and Fire Pit Corn

Fire Pit Corn Salad

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  • Author: Sharon Matten

Description

The corn is already seasoned by you, so I don’t add any extra flavor except maybe salt and pepper to taste. The amount of corn you use is completely up to you…just make sure to make a few extra – the corn gets gobbled up fast!


Ingredients

Scale
  • Corn kernels cut from leftover Fire Pit Corn (I used 4)
  • 1 (15-ounce) can chick peas, drained
  • 1 large red pepper, seeded then diced
  • 2 green onions, thinly sliced
  • 1 tablespoon canola oil
  • salt and freshly ground black pepper, to taste


Instructions

  1. Combine the ingredients in a bowl. Serve immediately.

Notes

  • This salad can be made a day in advance and stored in an airtight container in the refrigerator.
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Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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