Ingredients:1 can chickpeas
1 can corn
1 large jalapeño (no seeds=less intensity - please your palate)
1/2 cup greek olives (the real ones in brine that you don't have to refrigerate)
1 squirt of lime juice
1 drizzle of extra virgin olive oil
salt & pepper to taste
fresh/dry herbs, whatever you have on hand. I had fresh Thai basil, regular basil, oregano, silver thyme, and lemon balm
Method:
Rinse chickpeas well in a colander and put in a bowl. Add corn and throw in olives. I washed the jalapeño, cut off the top and just cut it up into the bowl into ring slivers seeds and all. No, I did not wear gloves. Yes, later when I rubbed my nose the blood under the skin was rushing to and fro - it felt like rubbing vicks on in cold season. I gave a good, healthy squirt of lime juice and a drizzle of olive oil. After mixing well, I tasted it to see what my base was, then salt/peppered it and cut up the leaves of the herbs directly into the bowl. Mixed again, tasted, and thought it was divine - hot, but good. Perhaps next time I'd go with 1/4-1/2 pepper.
Makes 2 meals or 4 side salads. Keeps extraordinarily well if it is only for yourself and you don't feel like having it as leftovers the next day. All of the measurements are rough and can be modified as your fancy takes you. There are no kitchen police standing over you.
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