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
Source
More Recipes Like This
Keep Your New Garden Growing
Top 10 Veggies.Almanac Editors Tips- water, feed, pest control, harvest
You will also be subscribed to our Almanac Companion Newsletter
Solar Energy Production Today
346.10 kWh
Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.
Reader Comments
Leave a Comment
Sounds flavorful and cool.
Sounds flavorful and cool.