This Green Bean Summer salad is so easy to make. Use fresh ingredients for maximum nutritional benefits.


1 ½ pounds fresh green beans trimmed and halved

2 medium zucchini diced

1 15-ounce can of chickpeas, drained and rinsed

1 cup corn kernels

1 pint cherry tomatoes halved

6 green onions thinly sliced (optional)

For the Fresh Herb Dressing

½ cup fresh basil

¼ cup parsley

¼ cup lemon juice from about 2 lemons

¼ cup apple cider vinegar

¼ cup extra virgin olive oil

1 clove garlic

Pinch of salt



Place the green beans and zucchini in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain, and rinse the vegetables with ice-cold water, then set aside.

Meanwhile, make the dressing by combining all the ingredients in a food processor and blending until the herbs are finely chopped.

In a large bowl, combine the drained chickpeas, corn, tomatoes, and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store an airtight container in the refrigerator for up to 2 days.




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