07 Aug Green Bean Summer Salad
Summer is the best time for delicious farm fresh produce.
Take advantage and buy fresh from the farm ingredients – they
will enhance your meals.
For the Salad
1 1/2 pounds fresh green
beans, trimmed and halved
2 medium zucchini, diced
1 (15-ounce) can chickpeas,
drained and rinsed
1 cup corn kernels
1 pint cherry tomatoes,
6 green onions, thinly sliced
For the Fresh Herb Dressing
1/2 cup fresh basil
1/4 cup parsley
1/4 cup lemon juice (from
about 2 lemons)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 clove garlic
Pinch of salt
Place the green beans and zucchini in a large pot and lightly
steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but
still somewhat firm. Remove from heat, strain and rinse the
vegetables with ice cold water, then set aside.
Meanwhile, make the dressing by combining all of the ingredients in a food
processor and blending until the herbs are finely chopped.
In a large bowl, combine the drained chickpeas, corn, tomatoes and green
onion. Add the blanched green beans and zucchini, then pour the dressing
on top. Stir together until everything is well-coated. Serve immediately or
store in an airtight container in the refrigerator for up to 2 days.