Green Bean Summer Salad
Ingredients
The Salad
-
1 ½
pounds
fresh green beans, trimmed and halved
-
2
medium
zucchini, diced
-
1
15-ounce can
chickpeas, drained and rinsed
-
1
cup
corn kernels
-
1
pint
cherry tomatoes, halved
-
6
green onions, thinly sliced
(optional)
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
olive oil
-
1
clove
garlic
-
a pinch
salt
Instructions
- 1. Lightly steam or boil the green beans and zucchini until tender but firm, then rinse with cold water.
- 2. Prepare the dressing by blending all dressing ingredients in a food processor until finely chopped.
- 3. In a large bowl, combine chickpeas, corn, tomatoes, and green onion.
- 4. Add the blanched green beans and zucchini to the bowl, then pour the dressing on top.
- 5. Stir until everything is well-coated and serve immediately or store in the refrigerator.
Nutrition Facts (estimated)
Servings
8
Calories
129
Total fat
7g
Total carbohydrates
15g
Total protein
4g
Sodium
57mg
Cholesterol
0mg
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