Recipes Fresh Summer Salad 4.7 (3) 2 Reviews 0 Photos A perfect summery salad; quick to prepare, fresh-tasting, and filling. Submitted by sugarissweeter Updated on January 7, 2022 Save Rate Print Share Trending Videos Close this video player Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 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 Directions 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. I Made It Print Nutrition Facts (per serving) 313 Calories 10g Fat 48g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 313 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 8% Cholesterol 3mg 1% Sodium 715mg 31% Total Carbohydrate 48g 17% Dietary Fiber 13g 48% Total Sugars 8g Protein 14g 28% Vitamin C 70mg 78% Calcium 124mg 10% Iron 6mg 35% Potassium 733mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved