Food
Summer Salad
By Yankee Magazine|Aug 22 2002|
Courtesy of Verrill Farm.
Yield
10-12 servings
Ingredients
10 ounces cooked chickpeas
2 pounds fresh tomatoes, diced
6 ears corn, grilled, kernels off the cob
1 teaspoon garlic, chopped
juice of 2 lemons
2 teaspoons red wine vinegar
1-1/2 cups olive oil
1 cup parsley, chopped
salt and pepper to taste
Instructions
Mix ingredients. Transfer to salad bowl and serve.
In the western half of this wonderful nation, chickpeas are known as garbanzo beans, readily available canned. I halved this recipe, as there are only 2 of us, and we ate the leftovers the next day. Recipe is wide-open for a little personal creativity with herbs, as well!
Loved this recipe! The only modifications I made was using balsamic vinegar instead of red wine vinegar, and much less olive oil (about 1/2 cup).