Delicious Broccoli Cheese Casserole Recipe
If summer gives you a big crop, my colourful vegetable salad can handle it. This crunchy salad is so healthy and tasty!
– 4 ears sweet corn, kernels removed – 2 cups green beans, trimmed and cut into 2 inch piece – 1/2 medium red onion, cut into thin sliver – 1 pint small cherry tomatoe – 1/4 cup basil, cut in thin ribbon – 1/3 cup crumbled goat cheese DRESSING – 1/4 cup extra virgin olive oil – 3 Tbsp white wine vinegar – a good pinch each of kosher salt and pepper – 1 Tbsp finely minced shallot – 1 Tbsp fresh snipped chives and thyme leave
Sprinkle water over corn kernels in a microwave-safe bowl. Cover with a paper towel and microwave 1.5 minutes. Drain and set aside.
Follow the same steps for green beans. To end cooking, rinse and drain the beans under cool water.
Taste and adjust the dressing after whisking. Mix the corn, beans, chopped onions and enough dressing to moisten in a bowl.
If you're not going to serve the salad right away, put the bowl in the fridge until you are.
Before serving, cut the cherry tomatoes in half and add them to the bowl with the basil. Mix with remaining dressing. Serve with goat cheese crumbles.