Another remarkable salad from "The Essential Vegetarian Cookbook".
3 ears of boiled or microwaved corn on the cob
2 t. red wine vinegar
1/2 t. grated garlic
1/2 C. water
3 C. packed sourdough bread chunks, crust removed
1 C. chopped red onion
1/2 C. Anaheim or jalapeno pepper
1/2 C. mined fresh cilantro
1 T. fresh lime juice
2 C. cooked chickpeas, drained and rinsed
1/2 C. avocado, chopped
3 large, firm tomatoes, chopped or 10 cherry tomatoes, halved
1 cucumber, peeled and seeded
1/3 C. grated Monterey Jack cheese
1/3 C. cheddar cheese
2 t. ground cumin
2 t. chili powder
2 T. extra virgin olive oil (recipe calls for 1 T.)
In a large bowl, combine the red wine vinegar and garlic with the water. Add the bread and toss well with hands. Set aside.
In a large salad bowl, combine the onions, chili or pepper, cilantro, lime juice, chickpeas, avocado, tomatoes, cucumber, Jack cheese, and cheddar cheese. Scrape the corn kernels off the cob into the bowl, and add the cumin and chili powder. Toss well.
Squeeze excess moisture from the bread, add it to the salad, and toss again. Drizzle the olive oil over the salad, and toss again. Cover and refrigerate for at least an hour. Toss thoroughly before serving.