Summer Salad

Share:

Rate this Recipe:

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.

Cooking & Recipes

Yield:

10-12 servings

Preparation Method

No Cook

Source

Yankee Magazine

Reader Comments

Leave a Comment

You must have Javascript enabled to use this form.

Sounds flavorful and cool.

Sounds flavorful and cool.