garden vegetable basil salad

Name: Garden vegetable basil salad
Cuisine: American
Ingredients: 1 pound(s) fresh green beans, snipped; 1 - ripe tomato, peeled and cut into wedges; 1 - small cucumber, sliced or diced; 4 - green onions, chopped; 1/2 cup(s) fresh basil leaves, slivered (or 2 tablespoons dried); 2 tablespoon(s) dijon mustard; 1/3 cup(s) balsamic vinegar; 1 teaspoon(s) sugar; 1/2 cup(s) virgin olive oil; 1 - dresh corn on the cob, cut from the cob

(1 RATING)

62 Pinches 1 Photo

Deb Crane

Eagle, WI

Updated on Jul 19, 2011

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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method Refrigerate/Freeze

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Ingredients

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

How To Make garden vegetable basil salad

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!

Step 2

Blanch the green beans until tender crisp.
Step 3

Add all veges and basil together and toss to mix.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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