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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Summer Side Salad

    July 10, 2009 by Erin, The $5 Dinner Mom 8 Comments

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    Summer Side Salad

    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 minutes
    Cook Time5 minutes 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.
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    Filed Under: Budget Friendly Recipes, Dairy Free Meal Ideas, Gluten Free Recipes, Lunch Recipes, Recipes from the Garden, Salad Recipes, Side Dish Recipes, Vegetarian Recipes Tagged With: corn, cucumber, tomatoes

    Comments

    1. Jocelyn Stott says

      July 10, 2009 at 5:50 pm

      This looks sooo yummy and perfectly for a hot day. Thanks for sharing!

      Reply
    2. Mercedes says

      July 10, 2009 at 6:31 pm

      I make a similar salad without the corn but with couscous and feta.

      Yum!

      Reply
    3. Tiffany says

      July 10, 2009 at 6:35 pm

      I’m so jealous of the tomato! I’ve got one that’s getting close to ripe and I can’t wait. Your salad looks good. Yum!

      Reply
    4. Debbie says

      July 10, 2009 at 8:05 pm

      I have made a similar salad with black beans. If you used one can black beans and one can chickpeas it would be a nice option.

      Reply
    5. Alea says

      July 10, 2009 at 11:39 pm

      This looks wonderful! What a great way to use garden veggies iinstead of the usual green salad.

      Reply
    6. Rachel says

      July 11, 2009 at 12:35 pm

      Wow! This looks delicious! I can’t wait to try it out- definitely making the master meals list, thank you!

      Reply
    7. Desiree@foodista says

      July 12, 2009 at 1:33 pm

      Love the combination of ingredients and flavors! And colors too! Looks like a salad I’d definitely want to try.

      Reply
    8. Tina says

      July 25, 2013 at 12:44 pm

      How long did you freeze them and how did they taste thawed? I have read that you must blanch corn first to stop the ?ripening? process or it can continue even frozen?

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

    Learn more here!

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