Sadly, there hasn't been a whole lot of fun, fancy eating in our house lately. With the recent loss in our family, along with this ridiculous summer heat, I haven't been incredibly inspired to turn the oven on. But we still gotta eat. The show must go on! Here's a salad so simple it's really a non-cooking, "non-recipe" recipe.
Summer Salad with Lemon Vinaigrette
1/2 lb. fresh green beans, ends snapped
1 cup fresh or frozen corn kernels
1 cup grape tomatoes, halved
1 handful of toasted pecan pieces
1/4 cup lemon juice
1/4 cup apple cider vinegar
Boil a pot of water on the stovetop. Add the green beans and corn kernels to the boiling water and count to ten for a flash-boil. After a ten count, drain veggies in a colander. Place veggies in a large bowl, and add the tomatoes and pecan pieces. Toss and refrigerate. Once the salad is chilled, whisk together the rest of the ingredients for the vinaigrette. Use sea salt and pepper to taste. Drizzle vinaigrette over salad and serve immediately.