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Summer Side Salad

Posted By Erin, The $5 Dinner Mom On In Budget Friendly Recipes,Dairy Free Meal Ideas,Gluten Free Recipes,Lunch Recipes,Recipes from the Garden,Salad Recipes,Side Dish Recipes,Vegetarian Recipes | 8 Comments
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A nutritious and delicious summer side salad…or lunch! There are many great colors, textures and flavors in this dish. I set out to use up some of my corn…then threw in the FIRST tomato from my garden (more on that tomorrow!), then a cucumber that was on sale last week and needed to be used up…plus some chickpeas, parsley from the garden and a vinaigrette dressing!

Yum!

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Summer Side Salad

A delightfully refreshing and simple side salad, made with corn, tomatoes, cucumbers and dressing - the simplest recipes are the best!
Prep Time10 minutes
Cook Time5 minutes
Servings - 8 servings

Ingredients 

  • 2 - 15 oz. cans of chickpeas
  • 4 corn cobs
  • 1 small heirloom tomato
  • 1 small cucumber
  • 3 cloves garlic crushed
  • 1 tsp parsley
  • 2 Tbsp olive oil
  • 4 Tbsp rice vinegar
  • salt and pepper to taste

Instructions

  • Drain and rinse chickpeas.
  • Boil corn cobs for 4-5 minutes. Remove and let cool until can handle to slice off the kernels. Slice kernels.
  • Dice tomato. Peel and dice cucumber. Crush the garlic. Toss all ingredients in a bowl.
  • Make dressing with vinegar, olive oil, salt and crushed pepper.
  • Pour dressing over chickpeas and veggies. Toss well.
  • Refrigerate at least 2 hours, or until cool. Serve chilled.