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Summer Salad

by

Yield: 10-12 servings

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.
Updated Thursday, August 22nd, 2002
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2 Responses to Summer Salad

  1. Carolynn July 21, 2005 at 2:40 pm #

    In the western half of this wonderful nation, chickpeas are known as garbanzo beans, readily available canned. I halved this recipe, as there are only 2 of us, and we ate the leftovers the next day. Recipe is wide-open for a little personal creativity with herbs, as well!

  2. Anonymous July 18, 2006 at 1:03 pm #

    Loved this recipe! The only modifications I made was using balsamic vinegar instead of red wine vinegar, and much less olive oil (about 1/2 cup).

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