Summer Side - Summer Chopped Veggie Salad

For those looking for something different for their family summer cookout, this summer salad takes advantage of the fresh vegetables available this time of year. The recipe comes from prouditaliancook.com.  The salad is very easy to make, and it doesn't use mayonnaise so it can sit out for a longer period of time. Filled with a great blend of flavors and it makes a large salad so there is 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!!