- Prep Time: 20 m
- Calories: 313 kcal
/ Vegetable Salads
- Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes; drain.
- Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.
- Whisk mayonnaise, olive oil, tarragon, lemon juice, garlic, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over vegetable mixture; stir to coat.
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