Summer Salad Recipe

PrintPrintEmailEmail
Login or register to leave a comment.
No votes yet

Courtesy of Verrill Farm.

Yield: 10-12 servings

  • 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

Mix ingredients. Transfer to salad bowl and serve.

Comments

Post new comment

  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.
  • Links to specified hosts will have a rel="nofollow" added to them.

More information about formatting options