Farmers Market Salad

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Course Salad

Keyword Salad

Prep Time 20

Cook Time 2

Servings

Calories 138kcal

Ingredients

1 pound green beans ends trimmed
3 to 4 ears fresh sweet corn cooked and taken off the cob
2 cans (14 ounces each) black beans rinsed and drained
2 cups tomatoes seeded and diced or grape or cherry tomatoes, cut in half
1 jalapeno pepper chopped (optional)
1/4 cup crumbled feta, goat cheese, or Mexican queso fresco cheese
3/4 to 1 cup Italian Vinaigrette Dressing
1 tablespoon fresh lime juice (optional)
1/2 cup fresh chopped cilantro optional (you can use chopped parsley or basil too)

Instructions

Bring a large pot of water to a boil.
Add green beans and cook for about 2 minutes or until tender crisp.
Drain beans and put them in a bowl of ice water to stop the cooking.
Let them sit for a couple minutes in the water until cooled. This will keep them bright green.
Drain the beans again and pat dry.
Place green beans, corn, black beans, tomatoes, and chopped jalapeño pepper, if using, in a large bowl.
Toss veggies with 3/4 to 1 cup or your favorite Italian dressing until veggies are nicely coated.
Cover and refrigerate up to 3 hours.
Right before serving stir in chopped fresh cilantro or other fresh herbs, crumbled cheese, and lime juice if using.
Toss to coat.
Serve right away.

Notes

You can blanche the green beans and refrigerate them 2 days ahead. You can also substitute blanched asparagus for the green beans. You can add other fresh veggies from the farmer’s market, like chopped onions and bell peppers.

Nutrition