Crunchy Organic Corn and Chickpea Cobb Salad

One of the easiest ways for my family to go "organic" with some of our grocery items is to simply grow it ourselves.  We have a 4-acre homestead perfect for growing some of the more common organic-type vegetables.  During the summer months we find it easy to just pick carrot from the patch and let the kids snack their way to healthy eating habits!

This Crunchy Organic Corn and Chickpea Cobb Salad is a breeze to make -- and delicious, too!

Just check out the easy Crunchy Corn and Bean Cobb Salad we had for lunch this week:

You'll need:
  • One can organic corn
  • One can orrganic Chick Peas
  • Fresh Organic tomatoes (or use can Organic diced tomatoes)
  • Fresh Organic lettuce (we grow ours in our indoor gardens for year-round fresh lettuce)
  • Organic Dressing of your choosing (or see our direction to make your own at the end of this post)
Simply drain the canned ingredients (reserve the juice if you are using the canned tomatoes).  Use a slotted spoon to arrange the ingredients on a large salad plate as shown above. I prefer to tear my lettuce rather than chop it.

Drizzle a little of your favorite organic dressing on top and serve immediately.  You may also enjoy this quick tomato basil recipe that's rather healthy:

  • 1/2 cup tomato-vegetable juice (or the reserved juice from the canned Organic Tomatoes)
  • 1 tablespoon chopped fresh basil leaves (or 1 TEAspoon Organic Dried Basic Leaves, crushed)
  • One tablespoon Organic extra-virgin olive oil 
  • One tablespoon red wine vinegar 
  • 1 teaspoon Dijon mustard 
  • 1/2 teaspoon sugar 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon coarsely ground black pepper
Our family found this fresh, crunchy salad to be the perfect light lunch!  Ideas for extra toppings include red onions, black beans, and your favorite shredded cheeses.

This Crunchy Organic Corn and Chickpea Cobb Salad is a breeze to make -- and delicious, too!