My favorite summer salad

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Fresh Green Bean, Corn, Tomato and Kalamata Olive Salad


1 pound   Fresh organic green beans trimmed and boil aldente

2 ears of organic corn cooked (either in microwave or boiled)

1 cup of organic sweet sugar plum tomatoes cut in half

1/2 cup of Kalamata olives pitted cut in half

fresh organic chives cut into bit size pieces (a handful)


One large meyer lemons ( or two if small amount of juice)fresh green bean salad

2 Tablespoons  of balsamic vinegar

4 Tablespoons of olive oil (4 swirls around salad if you have a pourer on bottle)


Trim and clean beans  making them bite size then par boil so they are crunchy.  Cook corn and then cut off cob inside bowl.  Add the tomatoes cut in half then add the kalamata olives that are also cut in half.  Once all ingredients are in bowl using a lemon squeezer put lemon on vegetables.  Then add vinegar and olive oil.  Stir so that the dressing is mixed with the vegetables.  Let sit and soak for about 15 minutes then serve.  Some optional ingredients are goat cheese and cut up hearts of palm depending on your preference.   Salad will keep over night but much better when eaten on same day 🙂

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