Fresh-from-the-Garden Vegetable Salad

Ok, I don't have a garden, seeing as how I'm in a New York City high rise. But I have a nearby farmers' market, which is the next best thing. Play around with different veggies in this recipe, depending on what you grow or what looks freshest.

Ingredients:

• 4 quarts water
• 12 ounces green beans
• 12 ounces carrots
• 1 tablespoon vegan sugar
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon canola oil
• 3/4 teaspoon salt
• 1 cup yellow bell pepper strips
• 1/4 cup finely chopped onion

1. Bring the water to a boil in an 8-quart stockpot.  Trim the beans and add to the pot; cook for 1 minute.  Cut the carrots into 3-and-1/2-inch long x 1/4-inch wide sticks.  Add to the pot and cook for 2 minutes.

2. Drain, then transfer the vegetables to ice water.  Let stand for 1 minute, then drain again.

3. In a large bowl, whisk together the sugar, cider vinegar, mustard, canola oil, and salt.  Add the beans, carrots, bell pepper, and onion, tossing to coat.

Nutrition Info:
6 servings (1 cup), Calories 84

Tasting Notes:
A good, all-purpose summer staple. Just the right touch of Dijon and sugar in the dressing, making for a nice coating over the vegetables. The carrots were absolutely perfect, but I would cook the green beans just a minute or two longer next time, and also add the yellow bell pepper to the pot for the last minute of boiling.

Rating: 
3