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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.