Garden vegetable basil salad

Deb Crane

By
@songchef

Everything in the garden can be added to this simple recipe. A great way to enjoy the bounties of produce! I was looking for a way to use some of my over abundant basil. The basil makes it different with so many recipes calling for parsley. A great tasting combination!


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Comments:

Method:

Refrigerate/Freeze

Ingredients

1 lb
fresh green beans, snipped
1
ripe tomato, peeled and cut into wedges
1
small cucumber, sliced or diced
4
green onions, chopped
1/2 c
fresh basil leaves, slivered (or 2 tablespoons dried)
2 Tbsp
dijon mustard
1/3 c
balsamic vinegar
1 tsp
sugar
1/2 c
virgin olive oil
1
dresh corn on the cob, cut from the cob

Directions Step-By-Step

1
You can use any veges you like with this. This recipe was what I had on hand. Get creative with it and add everything you like!
2
Blanch the green beans until tender crisp.
3
Add all veges and basil together and toss to mix.
4
FOR THE DRESSING/MARINADE:
Whisk together, mustard,vinegar and sugar. Add oil slowly, whisking until slightly thickened and well blended.
Pour over veges and toss to coat well. Seal ans refrigerate until serving time.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy