Fresh Summer Salad

• 2 ears fresh corn, kernels cut from cob
• 1 pound fresh peas, or to taste
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 (15 ounce) can hearts of palm, drained and sliced into circles
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons olive oil
• 1 teaspoon finely chopped fresh tarragon
• 1/2 lemon, juiced
• 1 clove garlic, minced
• salt and ground black pepper to taste

1. Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes; drain.
2. Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.
3. 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.

corn, peas, chickpeas, hearts of palm, mayonnaise, olive oil, tarragon, lemon, clove garlic, salt

Taken from www.allrecipes.com/recipe/238167/fresh-summer-salad/ (may not work)