Naturally, salads have been on my mind. So last weekend when I had a family reunion to attend with a pot luck dinner it was the perfect opportunity to make a few salads. The chickpea salad I made was a highlight and I can see it being a regular at the dinner table all summer long. It's cold, refreshing, and filling.
1 medium cucumber diced
1 cup frozen or fresh corn
1 medium tomato, diced
Note: The vegetables can change with what you have available from the farmers market or your garden.
1 tsp dijon mustard
3 TBS apple cider vinegar or lemon juice (any vinegar will work)
3 TBS olive oil
salt and fresh cracked pepper
fresh parsley or other herbs (optional)
Whisk all the vinaigrette ingredients together until the mixture turns from transparent to cloudy. If you have fresh herbs, toss everything in the food processor to blend well.
Add the diced cucumber, tomatoes, beans, and corn to the vinaigrette and mix. Refrigerate. It can be consumed immediately, but it's better when the vinaigrette has a chance to marinate.