Fresh Summer Salad recipe
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- 2 ears fresh corn, kernels cut from cob 1 pound fresh peas, or to taste 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 1 (15 ounce) can hearts of palm, drained and sliced into circles 2 tablespoons mayonnaise 1 ½ teaspoons olive oil 1 teaspoon finely chopped fresh tarragon ½ lemon, juiced 1 clove garlic, minced salt and ground black pepper to taste
Nutrition Info
- 313.1 caloriescarbohydrate: 47.6 gcholesterol: 2.6 mgfat: 9.8 gfiber: 13.3 gprotein: 14 gsaturatedFat: 1.5 gservingSize: -sodium: 715.2 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Fresh Summer Salad
Directions
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Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes, drain.
Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.
Whisk mayonnaise, olive oil, tarragon, lemon juice, garlic, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over vegetable mixture, stir to coat.