Summer Salad

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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

No Cook

Category

Course

Salads

Source

Yankee Magazine

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Reader Comments

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Sounds flavorful and cool.

Sounds flavorful and cool.