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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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