summer corn , chickpea and squash

Name: Summer Corn , chickpea and squash
Prep time: 30 min
Yield: 6
Cuisine: Southern
Ingredients: 1 large zuccinni chopped small; 1/2 small red onion , finely chopped; 1 can(s) garbonzo beans /chick peas, rinced and drained; 3 ears - uncooked fresh corn , shucked and cut from cob.. (in a pinch use equal amount of frozen thawed corn); ## DRESSING; 1 teaspoon(s) prepared mustard; 1/3 cup(s) apple cider vinegar; 1/4 cup(s) olive oil; pinch(es) suger , or artifical sweetener; - salt and pepper to taste

(1 RATING)

26 Pinches

janet kaskie

Lubbock, TX

Updated on Aug 21, 2013

This is OH so easy to make, tastes great and travels well. Always a hit at potlucks and cookouts ! Something Yummy (healthy) AND different from the same 'ol potato salad . The addition of chickpeas (garbonzo beans) "ups" this to a meal that is great when the weather is just too hot to cook and you want something light and filling , E-Z and tasty !

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prep time 30 Min

cook time

method No-Cook or Other

yield 6-10 people

Ingredients

1 large zuccinni chopped small
1/2 small red onion , finely chopped
1 can garbonzo beans /chick peas, rinced and drained
3 ears - uncooked fresh corn , shucked and cut from cob.. (in a pinch use equal amount of frozen thawed corn)
DRESSING
1 teaspoon prepared mustard
1/3 cup apple cider vinegar
1/4 cup olive oil
pinch suger , or artifical sweetener
- salt and pepper to taste

How To Make summer corn , chickpea and squash

Step 1

Wisk all Dressing ingredients together in bowl... set aside

Step 2

Combine vegetables.
Step 3

Pour dressing over vegetables and toss to coat well.
Step 4

Refridgerate (for best results let sit at least 2 hours)
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