INGREDIENTS
FOR THE SALAD:
1 Whole Celery, thinly sliced, no leaves
1 15 ounce Can Chickpeas, rinsed and drained
2 Large Carrots, shredded
2 Ears of Corn, kernels removed from the cob
1/2 Green Pepper, diced small
1/2 Small Red Onion, diced small
1/2 Cup Fresh Parsley, chopped
SALAD DRESSING:
1/3 Cup Extra Virgin Olive Oil
2 Tablespoons Dijon Mustard
2 Tablespoons Pure Maple Syrup
2 Tablespoons Red Wine Vinegar
1/2 Lemon, juiced
Salt and Pepper to taste
INSTRUCTIONS
In a large bowl, add all of the salad ingredients. Toss to evenly combined the ingredients.
In a small bowl, whisk together the olive oil, mustard, maple syrup, red wine vinegar, lemon juice, salt and pepper. Whisk until the dressing is emulsified.
Pour the dressing over the salad and toss together. Taste and add any additional salt and pepper.
Serve right away or refrigerate until ready to serve.
Recipe adapted from thymeandlove