Lemony Green Bean Salad

Summer is truly a time to celebrate the abundance of fresh and seasonal vegetables. Purchasing in-season produce means you are getting not only the freshest ingredients, but also the most affordable. The best bet is to check your local farmer’s market to see what items are in harvest. Alternatively, look for produce featured on sale in the grocery, it is usually a sign that those items are the most plentiful.

This lovely recipe combines lightly cooked green beans, crisp cucumber, and sweet cherry tomatoes with a refreshing vinaigrette to create a true crowd-pleaser. It is the perfect side dish at a cookout or even a fresh addition to a veggie-filled buddha bowl.

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Lemony Green Bean Salad

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A light & refreshing celebration of summer vegetables.

Ingredients

• Salad:
• 1 lb. green beans, trimmed and cut in halves
• 1/2 an English cucumber, halved and sliced
• 1 shallot, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Zest from 1 lemon
• Dressing:
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp agave
• Juice from the zested lemon
• 1 tsp salt
• 1/4 tsp pepper

Instructions

1

Boil the green beans until tender, about 5-7 minutes. Remove from heat and put them in an ice bath to stop cooking.

2

Put beans in a large bowl and combine with rest of the ingredients from the salad list.

3

Combine all ingredients from the dressing list, except oil, into a blender. Turn on blender and drizzle in oil.

4

Toss dressing over salad to taste and serve.

Notes

This makes more dressing than the recipe needs. Use the rest as salad dressing throughout the week. Word of Caution: Keep an eye on those green beans as they cook, they are best with a crunch. Nobody likes over-cooked/mushy green beans.