Happy Summer Vegetable Salad

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Corn, Green Beans, Tomatoes, Basil, and Feta. Can you say yum?

My favorite kind of recipe is one that evolves from random bits of things I have lying around. I wasn't sure what to do with a few ears of leftover corn, or the small handful of green beans I harvested from my very neglected patio garden. Then I remembered the vibrant tomatoes my aunt brought me from her garden, and the feta that has been in the fridge for awhile and surely should be eaten. Add to it a handful of basil (the one plant on my patio that is thriving despite my neglect), some quality olive oil and red wine vinegar, and this salad was born. One bite and I knew it was a keeper.

Happy Summer Vegetable Salad

 

Ingredients:
Corn kernels cut from 3 ears, boiled until tender
1 c. green beans, chopped into 1 inch pieces and steamed until tender, about five minutes
1 c. chopped tomatoes, any variety
about 3 T. crumbled feta
1/4 c. loosely packed chopped basil (it was 2 good sized sprigs for me)
2 T. red wine vinegar
1/4 c. extra virgin olive oil
freshly ground black pepper to taste
1/4 t. salt, or to taste

Directions:
Prepare corn and green beans. This can be done in advance, or use leftover vegetables. Combine in a bowl, and add all remaining ingredients. Mix together and eat!

Have you created any recipes from what you had on hand lately? Share in the comments!

This is part of: Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesday, Fresh Foods Wednesday, Frugal Days, Sustainable Ways, Simple Lives Thursday, Pennywise Platter Thursday, Keep it Real Thurdsay, Foodie Friday, Feasting in Fellowship Friday, Gallery of Favorites, Foodie Friday, Friday Food Fight

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