Quantcast

Summer Salad

4.75 avg. rating (92% score) - 4 votes

Summer Salad

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.
Comments
  • Anonymous

    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).

    Reply
  • Carolynn

    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!

    Reply

Leave a Comment

Enter Your Log In Credentials