This salad really shows off peak season crops. Serves 4 to 6.
1/2 pound fresh green beans, cut in small pieces
1/4 pound steamed garden potatoes, cooled
1 cup raw onions diced small
1/4 pound tomatoes, cut small
1/4 pound cucumbers, diced
Fresh basil, chopped
5 cloves raw garlic, smashed or crushed
1/2 cup organic apple cider vinegar
1/4 to 1/2 -cup olive oil
1/4 cup balsamic vinegar
Salt and pepper
Mix vegetables in large bowl, add liquids, let cool in fridge. Top with chopped walnuts, pecans, sesame seeds, etc.
— Recipe courtesy of the “5th Annual Cooking in the Village” cookbook from the Los Ranchos Growers’ Market, August 2005.
Cook’s Note: Use 1/2 pound of potatoes if they are small, and boiled works great too. 1/4 cup of olive oil is plenty, but you can add more if you like.
Photo by Alison Penn