Farm Family Recipes

• 1/2 lb. green beans blanched (see directions below)
• 2 ears of grilled corn or 2 cups of corn kernels
• 6 oz. cherry tomatoes- halved
• 1 orange bell pepper- sliced
• 1/2 red onion- sliced
• Dressing:
• 1/4 c. red wine vinegar
• 1/4 c. olive oil
• 1 tsp. chopped garlic
• 2 tsp. of italian seasoning
• 1/2 tsp. onion powder
• 1/2 tsp. dijon mustard
• 1/2 tsp. salt

To blanch green beans, bring a pot of water to boil. Once boiling add green beans and cook for 2-3 minutes or until color pops. Remove beans from water and place in a bowl of ice water for 5 minutes to stop the cooking process. Drain beans and pat dry. If using fresh corn remove kernels from the cob. In a medium bowl combine all the vegetables for the salad. In a separate bowl or mason jar combine all ingredients for the dressing and mix well. Toss salad with dressing. Refrigerate for at least 2 hours before serving.