I never get tired of corn, year round, but summer seems the best time for this sunny veggie. Here I go again � adding G-d�s gift of avocado to a dish, but this time it�s got a new flavor profile once you toss in chickpeas (aka garbanzo beans) and cilantro.

�4 ears yellow corn, or 3 cups frozen defrosted
1 can garbanzo beans, drained and rinsed (15-ounce)
1 cup diced tomato
1 avocado, peeled, pitted and diced
4 green onions, chopped
1 tablespoon chopped cilantro, or � teaspoon ground coriander
juice of 1 lime
1 tablespoon olive oil
� teaspoon kosher salt

Directions

If using fresh corn, bring a large pot of water to a boil. Cook corn for 2 minutes or just until bright yellow. Remove and cool completely. Carefully cut kernels off the cob and place in a large bowl.

Add garbanzo beans, tomato, avocado, green onion, lime juice, olive oil and salt. Stir to combine. Can be served room temperature or chilled.

Can be made 2 days in advance but without avocado � add right before serving to prevent browning.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a �mompreneur� and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com�as well as the print magazine Joy of Kosher with Jamie Geller.