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

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

313 calories; protein 14g 28% DV; carbohydrates 47.6g 15% DV; fat 9.8g 15% DV; cholesterol 2.6mg 1% DV; sodium 715.2mg 29% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/25/2018
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 tarragon is fresh it makes a big difference. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/07/2016
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 and I quartered them; used no mayo; used sunflower oil instead of olive; used Italian seasoning instead of tarragon; and added 1/4 C of dried cranberries pumpkin seeds and cashew trail mix. It was very well received.;-) Read More
Rating: 4 stars
08/25/2018
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 tarragon is fresh it makes a big difference. Read More