Fresh Summer Salad
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Ingredients20 m servings 313
Original recipe yields 4 servings
- 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.
Per Serving: 313 calories; 9.8 47.6 14 3 715 Full nutrition
ReviewsRead all reviews 2
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...