Summer Salads: Summer Vegetable Salad

 

I'm on a quest to enjoy more salads in any shape or form.  So, be on the lookout for yummy salad ideas in the weeks ahead.

The unique thing with this salad is there is no lettuce! This beautiful bowl of nutrients and deliciousness is made up entirely of vegetables.  It's seasoned with a bottled oil and vinegar dressing and then lightly tossed to coat the veggies.   This is a great summer salad that you can serve by itself, or topped with grilled chicken or salmon.

1/2 lb. fresh green beans, ends trimmed and cut into 2" pieces

2 ears corn, shucked and silks removed

2 Roma tomatoes, diced

2 small yellow squash, ends trimmed, and diced

1 medium zucchini, ends trimmed, and diced

1 half Vidalia onion, thinly sliced lengthwise

1/2 green bell pepper, diced

1/2 seedless cucumber, diced

Oil and Vinegar Dressing (I used Ken's Oil and Vinegar Dressing)

First, you'll need to blanch the green beans and corn.  Bring a pot of water to a boil with a steamer basket inside.  Place the green beans into the basket and allow the beans to steam for 3 - 4 minutes.  Remove the beans from the steamer basket and immediately put the beans into a bowl of ice water to stop the cooking.  Drain well and place in a serving bowl.  Repeat the same process with the ears of corn.  After they have steamed, cooled, and drained, cut the kernels from the cob and place in the same serving bowl.

Add the remaining sliced and diced veggies to the bowl.  Pour a small amount of dressing (a quarter cup or so) and toss.  Lightly salt the vegetables, toss again, and add additional dressing if you'd like.

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