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Fresh Summer Salad


"A perfect summery salad; quick to prepare, fresh-tasting, and filling."
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20 m servings 313 cals
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 g fat; 47.6 g carbohydrates; 14 g protein; 3 mg cholesterol; 715 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

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...