Fresh Summer Salad recipe

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Ingredients

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 calories
carbohydrate: 47.6 g
cholesterol: 2.6 mg
fat: 9.8 g
fiber: 13.3 g
protein: 14 g
saturatedFat: 1.5 g
servingSize: -
sodium: 715.2 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes, drain.

  2. Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.

  3. 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.

Recipe Yield

4 servings

Recipe Note

A perfect summery salad;quick to prepare, fresh-tasting, and filling.

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