Summer Chopped Salad
A colorful, crisp and tangy salad for any summer day.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 4 ears fresh corn
- 1/2 pound green beans, diced
- 2 teaspoons mustard
- Salt and pepper to taste
- 2 tablespoons red wine vinegar
- 5 tablespoons. extra virgin olive oil
- 24 red and yellow cherry tomatoes, halved
[/ingredients-left]
[ingredients-right]
- 1 bunch radishes, quartered
- 1/2 cup chopped kalamata olives
- 1 large cucumber, peeled, seeded and diced
- 1 small red onion, cut in thin slivers
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded fresh mint leaves
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Cook corn in boiling water, 3 minutes. Remove. In same water, blanch beans, 2 minutes. Drain. Cool under running water. Slice corn from cob. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Place mustard, salt and pepper in bowl. Add vinegar. Slowly whisk in olive oil. Add remaining ingredients. Toss. Serves 6.[/step-item] [/step-list-wrapper]
[nutrition-info calories=”310″ calories_fat=”” fat=”19g” sat_fat=”3.5g” choles=”” sodium=”” carbs=”” sugars=”” protein=”7g” fiber=”6g”]
[/nutrition-info]