Fresh Summer Salad
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Ingredients20 m servings 313 cals
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 g fat; 47.6 g carbohydrates; 14 g protein; 3 mg cholesterol; 715 mg sodium. Full nutrition
ReviewsRead all reviews 2
I have made this several times each with some additions, as is with canned chickpeas/fave beans which made it more of a meal with tomato sale ad and roast corn. Or as it with leftover cold boile...