Meatless Monday: Garden Green Bean Salad

This one of my favorite months of the year - there are farmer's markets everywhere filled with tons of local, fresh produce - its an amazing time for wonderful, healthy food.

If you have planted your own garden (which I highly recommend) now is really when you start reaping the rewards. 

So for this Meatless Monday I took a cue from the wonderful garden veggies that are bursting with color and vitamins and made a protein packed salad from them…

Enjoy!

Garden Green Bean Salad

Ingredients

1 qt of fresh green beans (or yellow)

1 large garden cucumber, halved and sliced

30 cherry tomatoes, halved

1/4 small red onion, cut in ribbons

1 can organic kidney beans, rinsed and drained

1 can organic garbanzo beans, rinsed and drained

1 Tbsp olive oil

3 Tbsp apple cider vinegar

1 heaping tsp garlic powder

freshly ground sea salt and pepper

parsley for garnish

Instructions

Blanch the green beans by cooking them in a medium pot of boiling water for 2 minutes and then transferring them to a bowl of cold water for 2 minutes. Drain and rinse the beans and then trim the ends and cut them in halves. 

In a medium mixing bowl, whisk together the olive oil, apple cider vinegar, garlic powder and lots of salt and pepper. 

Add all the vegetables and beans to a large bowl and toss gently with the dressing until well coated. You may want to add a bit more salt and pepper before serving. 

Garnish with some parsley.

Sending you sunshine, happiness and garden veggie love,
Kim

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