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Green Bean, Corn and Tomato Salad
  • 1/2 lb. green beans blanched (see directions below)
  • 2 ears of grilled corn or 2 cups of corn kernels
  • 6 oz. cherry tomatoes- halved
  • 1 orange bell pepper- sliced
  • 1/2 red onion- sliced
  • Dressing:
  • 1/4 c. red wine vinegar
  • 1/4 c. olive oil
  • 1 tsp. chopped garlic
  • 2 tsp. of italian seasoning
  • 1/2 tsp. onion powder
  • 1/2 tsp. dijon mustard
  • 1/2 tsp. salt
Directions
To blanch green beans, bring a pot of water to boil. Once boiling add green beans and cook for 2-3 minutes or until color pops. Remove beans from water and place in a bowl of ice water for 5 minutes to stop the cooking process. Drain beans and pat dry. If using fresh corn remove kernels from the cob. In a medium bowl combine all the vegetables for the salad. In a separate bowl or mason jar combine all ingredients for the dressing and mix well. Toss salad with dressing. Refrigerate for at least 2 hours before serving.
Provided by:
Blue Sky Organic Farms

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