Featured Recipe
Green Bean, Corn and Tomato Salad
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.
