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Fresh Summer Salad

Rated as 4.67 out of 5 Stars

"A perfect summery salad; quick to prepare, fresh-tasting, and filling."
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20 m servings 313
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 313 calories; 9.8 47.6 14 3 715 Full nutrition

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I have made this salad several times as is and with boiled baby potatoes. Great for barbecues and keeps well overnight in the fridge. A perfect extra salad for large groups. Make sure the tarrag...

Looking for a recipe with chickpeas and hearts of palm and found this one. Had to use what was available in my kitchen so instead of fresh corn, I used 1 can; the hearts of palm came in circles...