13 Jul GREEN BEAN SUMMER SALAD

INGREDIENTS:

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, halved

6 green onions, thinly sliced

(optional)

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

Summer is the best time for delicious farm fresh

produce. Take advantage and buy fresh from the

farm ingredients – they will enhance your meals

DIRECTIONS:

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.