Nothing beats fresh summer veggies straight from the garden. Beans are one of the easiest things to grow (take it from someone who does not have a green thumb!) This year, my beans exploded in our garden and I had a mass surplus of them. I love steaming them with salt, pepper and garlic, but that can get boring fast. Blanching keeps the beans firm and not soggy; it’s a fabulous way to enjoy them in a salad.
I’ve kicked up the dressing a bit with a Thai chili pepper. These guys may be small but they are mighty! Remove the seeds if you don’t like it too spicy. If your grocery store doesn’t carry these, you can substitute with 1 tsp red pepper flakes, or omit all together if you don’t like the heat.
5-6 cups fresh yellow & green beans
1 red bell pepper, diced
1 cup celery, diced
3/4 cup fresh corn (from one cob)*
1/4 cup onion, diced
5 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp honey**
Juice & zest from 1/2 lime
Juice & zest from 1/2 lemon
1 clove of garlic, minced
1 tsp dijon mustard
1 Thai chili pepper, seeds removed, diced
S&P to taste
* If you can’t get fresh corn, you can substitute with canned
** This can be made vegan by substituting the honey for maple syrup or another vegan sweetener
Trim and rinse the beans. Add to a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 5-10 minutes. The beans should still be a bit firm. Remove from heat, strain and add to an ice bath to stop the beans from cooking. Set aside.Meanwhile, prepare the dressing. Add all the ingredients to a mason jar and shake vigorously.Summer Citrus Bean Salad that will win over the non-bean lovers in your family! Click To Tweet
Strain and rinse the beans. Pat dry. Add beans and remaining veggies to a large salad bowl. Pour the dressing over the veggies and mix well. Cover and refrigerate for at least 4 hours or overnight.