Soups & Salads

Summer Chopped Veggie Salad


  • ½ pound of green beans cut into ¼ inch pieces
  • ½ pound of yellow wax beans cut into ¼ inch pieces
  • ½ can of garbanzo bean, drained and rinsed
  • 1 cucumber, seeded and cut into ¼ inch pieces
  • 2 ears of fresh corn
  • 1 yellow bell pepper, seeded and cut into ¼ inch pieces
  • 1 red pepper, seeded and chopped into ¼ inch pieces
  • 1 small red onion cut into ¼ inch dice
  • 4 or 5 tomatoes, seeded and diced into ¼ inch pieces
  • a handful each of fresh basil and fresh parsley, chopped
  • olive oil
  • white balsamic vinegar or champagne vinegar
  • ½ minced garlic
  • dijon mustard
  • salt and pepper to taste


  1. You need to blanch the beans for 2 minutes in boiling water, remove with slotted spoon and then place into an ice bath, then drain well, even wiping them down with paper towel until moisture is removed.
  2. Place corn in boiling water after beans for 5 minutes and also place into ice bath to cool down, when cool, cut corn into planks.
  3. Place everything into a large bowl, veggies, beans, herbs and toss to mix.
  4. In a small bowl whisk together, 2 ounces of olive oil, 2 ounces of vinegar, a dollop of dijon mustard, ½ minced garlic and salt and pepper to taste.
  5. This is just a general guideline, you can add more or less as needed to taste.
  6. Pour vinaigrette all over and toss!


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