I love to try new recipes – especially in the summer. This one makes my mouth water just thinking about it. I call it the “Yummy Summer Salad” because I don’t know the name.
A couple of months ago, we went to visit some friends in Alabama and they made it for us. Megan told me that she picked it up in a grocery store salad bar one time and asked them the recipe. I’m sure it has been tweaked a bit over the years.
- 2-3 cans of chickpeas drained and rinsed
- 1 bag of thawed organic edamame
- 1 small bag of crasins
- 3-4 chopped carrots
- 1 tub of feta
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- Salt and pepper to taste
Mix all Salad ingredients together. Whisk the dressing together and pour over salad. Mix everything together well.
This salad is good right away but gets better as the flavors meld. I say make it the day before you eat it.
Thank you to Megan Brantley for introducing me to it!