A perfect summery salad; quick to prepare, fresh-tasting, and filling.
Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes; drain.
Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.
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.
Per Serving: 313 calories; protein 14g; carbohydrates 47.6g; fat 9.8g; cholesterol 2.6mg; sodium 715.2mg.