Fresh Summer Salad

Fresh-cut corn, peas, chickpeas, and hearts of palm are tossed in a light tarragon dressing creating the perfect summer salad.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 313 Calories

Ingredients

• 1 clove garlic, minced
• ½ lemon, juiced
• 1 ½ teaspoons olive oil
• salt and ground black pepper to taste
• 2 tablespoons mayonnaise
• 2 ears fresh corn, kernels cut from cob
• 1 teaspoon finely chopped fresh tarragon
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 pound fresh peas, or to taste
• 1 (15 ounce) can hearts of palm, drained and sliced into circles

Recipe Instructions

Step 1

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

Step 2

Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.

Step 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.