summer corn , chickpea and squash
(1 rating)
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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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(1 rating)
yield
6 -10 people
prep time
30 Min
method
No-Cook or Other
Ingredients For summer corn , chickpea and squash
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1 lgzuccinni chopped small
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1/2 smred onion , finely chopped
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1 cangarbonzo beans /chick peas, rinced and drained
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3 earsuncooked fresh corn , shucked and cut from cob.. (in a pinch use equal amount of frozen thawed corn)
- DRESSING
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1 tspprepared mustard
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1/3 capple cider vinegar
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1/4 colive oil
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pinchsuger , or artifical sweetener
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salt and pepper to taste
How To Make summer corn , chickpea and squash
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1Wisk all Dressing ingredients together in bowl... set aside
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2Combine vegetables.
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3Pour dressing over vegetables and toss to coat well.
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4Refridgerate (for best results let sit at least 2 hours)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Summer Corn , chickpea and squash:
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