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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Farmers’ Market Summer Salad

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This salad really shows off peak season crops. Serves 4 to 6.

Ingredients:
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
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.

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