Recipe provided in partnership with Mill City Farmers Market.

This summer salad recipe utilizes fresh seasonal ingredients and can be served chilled as a salad or side dish.

Ingredients

• 1 pound fresh green beans, trimmed and cut in half
• 3 ears of corn, blanched and cut off
• 1 small red onion, diced
• 1/4 cup white balsamic or your favorite light vinegar
• 1/4 cup olive oil
• 2 large cloves garlic, minced
• 1 teaspoon salt
• Black pepper to taste
• 1 can chickpeas, drained
• 1 can red kidney beans, drained
• 4 tablespoons chopped fresh basil or cilantro

Instructions

Trim the green beans and blanch in boiling water until done—about 4 minutes. Strain beans and rinse with cold water.

Blanch the corn in the same boiling water for 3 minutes. Let cool and cut kernels off the cob.

Dice the red onion.

In a serving bowl, whisk the vinegar, oil, garlic, salt, and pepper together to make the dressing.

Add the green beans, garbanzo beans, red kidney beans, corn, onion, and fresh herbs to the serving bowl. Top with dressing and mix.

Chill and serve as a salad or side dish.