Summer Salad
Courtesy of Verrill Farm.
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.
Yield:
10-12 servings
Preparation Method
Category
Course
Source
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Reader Comments
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Sounds flavorful and cool.
Sounds flavorful and cool.