Summer Vegetable Salad
My colorful vegetable salad can handle any bumper crop summer throws your way ~ this crunchy salad is so healthy and delicious!
Servings: 8
Ingredients
- 4 ears sweet corn, kernels removed
- 2 cups green beans, trimmed and cut into 2 inch pieces
- 1/2 medium red onion, cut into thin slivers
- 1 pint small cherry tomatoes
- 1/4 cup basil, cut in thin ribbons
- 1/3 cup crumbled goat cheese
dressing
- 1/4 cup extra virgin olive oil
- 3 Tbsp white wine vinegar
- a good pinch each of kosher salt and pepper
- 1 Tbsp finely minced shallot
- 1 Tbsp fresh snipped chives and thyme leaves
Instructions
- Put the corn kernels into a microwave safe bowl and add a splash of water. Cover with a paper towel and microwave for 1 and a half minutes. Drain and set aside.
- Do the same as above, for the green beans. Rinse the beans under cold water to stop the cooking and drain well.
- Whisk together the dressing and taste to adjust anything you like.
- Put the corn and beans in a bowl and toss together with the sliced onions and enough dressing to moisten everything. If you aren't planning to serve the salad immediately, chill the bowl until ready to serve.
- Shortly before serving slice the cherry tomatoes in half and add them to the bowl along with the basil. Toss with the rest of the dressing. Serve topped with crumbled goat cheese.
Nutrition
Calories: 147 kcal · Carbohydrates: 13 g · Protein: 4 g · Fat: 9 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.004 g · Cholesterol: 4 mg · Sodium: 51 mg · Potassium: 325 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 701 IU · Vitamin C: 21 mg · Calcium: 34 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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