Chickpea and Roasted-Corn Salad

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 15 ounce chickpeas drained and rinsed canned
• 2  roasted corn cobs 
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 2 teaspoons red wine vinegar 

Equipment

• bowl
• serrated knife

Directions

1. Using a serrated knife, cut the kernels off the 2 roasted corn cobs. In a bowl, combine the kernels with the can of chickpeas (drained and rinsed) olive oil, red wine vinegar, kosher salt, and freshly ground black pepper. Toss well.