Simply Sides - Summer Chopped Veggie Salad
For a recent family gathering I wanted to serve something different from the traditional summer salads. I went in search of a recipe that would take advantage of the fresh vegetables available this time of year, and found this one from prouditaliancook.com. This is easy to make and doesn't use mayonnaise so it can sit out for a longer period of time. It's full of flavor and was a big hit at our cookout. Plus it makes a large salad so there was plenty left to enjoy the next day.
Summer Chopped Veggie Salad
1/2 pound green beans, cut into 1/4 inch pieces
1/2 pound yellow wax beans, cut into 1/4 inch pieces
1/2 can garbanzo beans, drained and rinsed
1 cucumber, seeded and cut into 1/4 inch pieces
2 ears fresh corn (I used 1-/2 cups frozen corn, thawed and well drained)
1 yellow pepper, seeded and cut into 1/4 inch pieces
1 red pepper, seeded and chopped into 1/4 inch pieces
1 small red onion cut into 1/4 inch dice
4 or 5 tomatoes, seeded and diced into 1/4 inch pieces (I used about 20 grape tomatoes cut in half)
A handful each of fresh basil and parsley, chopped
For the vinaigrette you will need:
2 ounces of olive oil
2 ounces of white vinegar or white balsamic vinegar
1/2 clove minced garlic
about 1 tablespoon Dijon mustard
salt and pepper to taste
1. You will need to blanch the beans for 2 minutes in boiling water, remove with a slotted spoon and then place in an ice bath. Drain very well, even wiping them down with paper towel until moisture is removed.
2. If using ears of corn, place them in boiling water for 5 minutes and then place into the ice bath to cool down. When cool, cut corn into planks and drain very well to remove moisture.
3. Make sure all veggies are well drained to remove moisture. Place everything into a large bowl, veggies, beans, and herbs; toss to mix.
4. In a small bowl whisk together the olive oil, vinegar, Dijon mustard, garlic, salt and pepper.
5. Pour vinaigrette over veggies and toss.
Enjoy!!
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