Summer Salad


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Courtesy of Verrill Farm.


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.

Cooking & Recipes


10-12 servings

Preparation Method

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Sounds flavorful and cool.

Sounds flavorful and cool.

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