Lunch Recipe

Fresh Summer Salad

A perfect summery salad; quick to prepare, fresh-tasting, and filling.

INGRIDIENT

2 ears fresh corn, kernels cut from cob

1 pound fresh peas, or to taste

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed

1 (15 ounce) can hearts of palm, drained and sliced into circles

2 tablespoons mayonnaise

1 ½ teaspoons olive oil

1 teaspoon finely chopped fresh tarragon

½ lemon, juiced

1 clove garlic, minced

salt and ground black pepper to taste

DIRECTION

Step: 1

Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes; drain.

Step: 2

Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.

Step: 3

Whisk mayonnaise, olive oil, tarragon, lemon juice, garlic, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over vegetable mixture; stir to coat.

NUTRITION FACT

Per Serving: 313 calories; protein 14g; carbohydrates 47.6g; fat 9.8g; cholesterol 2.6mg; sodium 715.2mg.

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