Recipe: Raw corn and tomato salad

RAW CORN AND TOMATO SALAD

Makes 4 servings.

In a medium bowl, whisk together the walnut oil, vinegar and thyme. Set aside.

Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs.

To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens among 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using.

Nutrients per serving: 416 calories, 18 grams protein, 43 grams carbohydrate, 22 grams fat (47 percent total calories), 20 milligrams cholesterol, 10 grams fiber, 612 milligrams sodium.