Summer Vegetable Chopped Salad with White Beans and Lemon Vinaigrette

Summer Vegetable Chopped Salad

This beauty has been my dining obsession for  the last several weeks. I change it as different veggies come in season but the formula stays the same. Summer Vegetable Chopped Salad AKA Spare Parts Summer Salad, uses a little of this and a little of that. But it’s brilliant and I love it. That’s all that matters~ Cook what you want….Eat what you love. Right?

As you can see I used exactly what I am either growing or what can be found in most grocery stores and farmers markets right now. Pictured clockwise from top: red and yellow grape tomatoes, green beans, red and green peppers, zucchini, bi-color sweet corn, feta cheese, and in center- Cannellini beans (this is great using dried OR canned beans!). Dusted with some torn fresh basil, drizzled with a simple lemon vinaigrette, and tossed. Healthy summer dining-made simple!

I blanched my green beans and corn but you can obviously cook them (just a bit-not too much) any way you please. Just don’t overcook it. You want to keep that crunch!

For this recipe I used my trusty knife, a sturdy cutting board, my favorite salad bowl and my small Waring commercial food processor. I use that thing for just about everything from back in the day baby food to salsa, dressings to chopped herbs. It’s in my top 5 must haves for every new homeowner!

Summer Vegetable Chopped Salad with White Beans and Lemon Vinaigrette

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Ingredients

• 2 C zucchini, washed and cut into 1 inch pieces (about 2 small or 1 medium)
• 2 C grape tomatoes, washed and sliced
• 2 C of fresh green beans, blanched and cut into 1 inch pieces
• 1 can of Cannellini beans, or other white bean, rinsed and drained OR 1 1/2 C of dried beans that have been soaked and cooked.
• 2 C of chopped peppers, I used a red and green combination
• 2 ears of sweet corn, blanched and kernels removed
• 4 oz of Feta cheese, crumbled
• 1 lemon, juiced
• zest of 1 lemon
• 1/2 tsp kosher salt (or to taste)
• Fresh black pepper (to taste)
• 8-10 fresh basil leaves, torn
• 1/2 C good olive oil, extra virgin
• 1 TB red wine vinegar
• 1 heaping TB of a grainy deli-mustard (I use Best Boy & Co)

Instructions

1. Layer vegetables, beans and cheese in a serving bowl.
2. In a small food processor add the Lemon juice, zest, salt, pepper, mustard, olive oil, and vinegar.
3. Pulse to emulsify.
4. Taste and season if needed.
5. Pour over salad ingredients.
6. Toss to combine.
7. Sprinkle with torn basil.
8. Eat immediately, store in refrigerator 2-3 days.

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