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5

Summertime Farmer’s Market Salad

A beautiful summertime, make-ahead salad – perfect for picnics or backyard potlucks.
Servings: 6.5 cups
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 2 small handfuls fresh green beans, cut into 1-inch pieces (about 2 cups)
  • 2/3 cup water
  • 1 3/4 cups fresh or frozen shelled edamame (or one 8-ounce package), see note about edamame below this recipe
  • 2/3 cup finely diced red or green onion
  • 1 cup organic corn kernels (fresh if possible)
  • 1/4 cup lemon juice scant
  • 2 teaspoons granulated onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 tablespoon minced, fresh parsley
  • 1 tablespoon olive oil
  • 1/2 medium orange bell pepper
  • 1 cup fresh grape tomatoes

Optional Addition

  • 1 medium ripe avocado, peeled and diced

Instructions

  • Wash green beans and cut into 1-inch pieces.
  • Bring water to boil in a pot and add edamame. Cover, and cook at a low boil for 3 minutes.
  • Add green beans to pot, cover, and cook for an additional 2 to 2 1/2 minutes.
  • Remove from heat, transfer edamame and beans to colander, and briefly rinse with cold water to stop cooking.
  • Transfer edamame and beans to a large mixing bowl (or return to pan) and add remaining ingredients, except pepper and tomatoes. Mix well.
  • Place in refrigerator to chill and marinate.
  • Before serving, dice bell pepper and halve tomatoes and mix into salad.

Notes

Yield: 6 1/2 cups