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Fresh Summer Salad


"A perfect summery salad; quick to prepare, fresh-tasting, and filling."
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20 m servings 313 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes; drain.
  2. Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.
  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.

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Looking for a recipe with chickpeas and hearts of palm and found this one. Had to use what was available in my kitchen so instead of fresh corn, I used 1 can; the hearts of palm came in circles...

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