Creamy corn salad with chickpeas, bacon and tarragon
Particularities
- Serves4 - 6, as side dish
- Prep time10 mins
- Cook time35 mins
- Timeout-
- FreezingFreezes well
Ingredients
- 3 cups of cooked corn
- 8 slices of bacon, cooked and chopped
- 1 cup of canned chickpeas, rinsed and strained
- 1/4 cup of fresh tarragon, chopped
- 1 cup of fresh parsley, chopped
- 1/2 cup of mayonnaise
- 1 jalapeno pepper, cored and chopped
- Salt & pepper, as preferred
Steps
- Mix all ingredients in a bowl, then serve.
Tips & tricks
Can be frozen. Keeps for 4 to 5 days in the fridge.
Recipe published on August 19, 2018
