We love to make this salad in the summer and early fall but it can be made all year round. We use fresh corn when it's in season and frozen corn when fresh is no longer available. We had tried a similar one from McKinney & Doyle, a restaurant we love in Pawling, New York. Since we didn't have their recipe we improvised. If you have some salad leftover, serve it the next day on a bed of baby arugula.

Serves 4 -6, ready in 20 minutes

1 orange or red pepper
1/2 a cucumber
1 small avocado
2 tbsps of finely chopped red onion or green scallions
4 ounces of feta cheese
2 ears of corn cooked, kernels cut from cob
1 15 ounce can of chickpeas rinsed and drained
2 tbsps of red wine vinegar
2 tbsps of fresh lime juice
salt to taste
a few grinds of black pepper
garnish with curly or flat leaf parsley

Chop the pepper, cucumber (skin on), avocado and feta into even bite size pieces. Add corn and chickpeas. Combine in serving bowl. Add the vinegar, lime juice, salt , pepper and mix well. Garnish with parsley and serve.