Fresh Summer Salad - cooking recipe

Ingredients

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

Preparation

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.