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summer corn , chickpea and squash

(1 rating)
jekaskie avatar
Recipe by
janet kaskie
@jekaskie
Lubbock, TX

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 !

(1 rating)
yield 6 -10 people
prep time 30 Min
method No-Cook or Other

Ingredients For summer corn , chickpea and squash

  • 1 lg
    zuccinni chopped small
  • 1/2 sm
    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 tsp
    prepared mustard
  • 1/3 c
    apple cider vinegar
  • 1/4 c
    olive oil
  • pinch
    suger , or artifical sweetener
  • salt and pepper to taste

How To Make summer corn , chickpea and squash

  • 1
    Wisk all Dressing ingredients together in bowl... set aside
  • 2
    Combine vegetables.
  • 3
    Pour dressing over vegetables and toss to coat well.
  • 4
    Refridgerate (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!
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