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Summer's Best Farmer's Market Vegetable Salad with corn and green beans.
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4.6 from 5 votes

Farmer's Market Veggie Salad

Farmer's Market Vveggie Salad is a seasonally delicious and healthy salad which is a great accompaniment any meal, or as an entire meal in and of itself!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Side Dish, Vegetable - Side Dish, vegetarian
Cuisine: American
Keyword: Farmer's Market Veggie Salad, fresh vegetable salad, veggie salad
Servings: 6 - 7 cups
Calories: 325kcal
Author: Renee - Kudos Kitchen

Ingredients

  • FOR THE VEGETABLES:
  • 3 ears of fresh corn husks and silks removed and discarded, kernels removed and saved (approximately 2 cups)
  • 1 pound of fresh green beans trimmed, and cut into 1½ - 2 inch pieces (approximately 3 cups)
  • 3 cups grape tomatoes halved
  • 1 small red onion chopped (approximately 1 cup)
  • 1 medium zucchini chopped (approximately 1 cup)
  • 1 medium jalapeno seeded and finely chopped (approximately 1½ tablespoons)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons chopped fresh cilantro plus more for garnish
  • ½ cup crumbled goat cheese
  • FOR THE DRESSING:
  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • tablespoons Dijon mustard
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • pinch salt pinch pepper

Instructions

  • TO ASSEMBLE THE SALAD:
  • Place the cut green beans and the corn kernels in a large microwave safe bowl along with 2 tablespoons water.
  • Cover and microwave on high for 2 minutes. Remove. Stir.
  • Return the corn and green beans to the microwave and microwave for an additional 2-3 minutes. Remove and cool slightly.
  • Add the grape tomato halves, red onion, zucchini and chopped jalapeno to the corn and beans.
  • Stir in the salt, pepper and chopped cilantro.
  • TO MAKE THE DRESSING:
  • Place all of the ingredients into a jar with a tight fitting lid and shake well to combine.
  • Pour half of the vinaigrette over the fresh vegetables and stir well to combine.
  • Cover the salad and refrigerate at least 4 hours.
  • Before serving add more salt and pepper (if needed) and more of the vinaigrette (if desired), and stir.
  • Before serving, garnish top the salad with crumbled goat cheese and chopped cilantro if desired.

Notes

Tools and equipment:
cutting board, chefs knife, paring knife, large microwave-safe bowl, small and medium bowl (for removing the corn kernels), mason jar or jar with tight fitting lid, plastic wrap

Nutrition

Serving: 1cup | Calories: 325kcal | Carbohydrates: 25g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 522mg | Potassium: 592mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1526IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 2mg