Cuban Crunch Salad

Step 1

In a medium bowl, combine all the spices, the fresh lime juice, and the red wine vinegar. Stir to combine. Then, slowly drizzle the olive oil into the bowl while wisking steadily. Mix until thoroughly combined. Set aside.

Step 2

Prepare the corn: bring a large pot of water to a boil on the stove. Add the husked corn and cook until the kernels become bright golden-yellow, about 15 minutes. Then, over a hot grill or under the broiler in the oven, cook each side of the corn until it just starts to char. This should take about 2-5 minutes per side, depending on the grill. The corn should be very golden-brown. Set aside to cool completely, then shave the kernels off the cob with a sharp knife. Add them to a large bowl.

Step 3

To the same large bowl, add the rinsed and drained garbanzo beans. Then add the diced red onion, cucumber, tomatoes, garlic, and cilantro.

Step 4

Pour the vinaigrette over the vegetables and stir gently but thoroughly. Cover the bowl and let the ingredients marinate for approximately one hour in the refrigerator.

Step 5

When ready to eat, add the diced avocado to the vegetables. Stir gently to combine. Then top with the chopped Marcona almonds and the grated cojita cheese. Enjoy!