Summer Salad
My absolute favorite thing to eat in summer! Doesn't get any better than sweet corn, crunchy green beans, and fresh tomatoes. Chickpeas and feta add enough protein so that this salad makes a full meal.
Ingredients
- 1 bunch Green Bean cut into 1 inch pieces
- 2-3 ears of sweet corn cut from the cob
- 2 medium tomatoes sliced into wedges, or cherry tomatoes, halved
- 1 cucumber cut into 1/2 inch rounds, then quartered
- 1/2 small sweet onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1/2 cup pitted Kalamata olives
- 2 teaspoons Dijon Mustard
- 3 tablespoons Champagne Vinegar
- 1 tablespoon Aged Balsamic Vinegar
- 1 clove Garlic minced
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper
- 14 oz can of chickpeas rinsed and drained
Instructions
- Bring a large pot of heavily salted water to a boil. Prepare a large bowl with ice water and set it next to the pot of boiling water.
- Place beans and corn in boiling water and cook until they are still crisp but are just beginning to cook, about 2-3 minutes. Scoop them out with a slotted spoon and move immediately to the ice water. Empty the ice bath bowl into a colander to drain then dump the beans and corn into a large serving bowl.
- Add the tomatoes, cucumber, onion, feta, and olives to the bowl.
- Place the vinegars, garlic, mustard and salt and pepper in a medium glass jar with lid. Screw the lid on tight and shake the jar until well mixed. Remove lid and add the olive oil, replace lid and shake again. Taste vinaigrette, and adjust seasonings.
- Pour the vinaigrette over the salad and toss well before serving.
Notes
Source: adapted from localthyme.net
