It’s amazing all the beautiful produce you can find at Farmers Markets. I’m always inspired by all the colors, textures, and fragrances. Please watch the video below for a simple, refreshing, and delicious salad that was inspired by a trip to the Farmers Market recently. This is one of those recipes that will not have exact amounts so just go with it. It’ll be fine. I promise!
Serves 2 as a side dish Difficulty Level: easy peasy
Ingredients:
- about 2-2 1/2 cups cut beans. I used green and purple, but you can use other varieties like purple or yellow
- about 1/4 of a small red onion, sliced thinly
- 1 medium-ish tomato, chopped
- 1 cup roughly chopped fresh basil
- basic vinaigrette
Instructions:
Snap off or cut the flowering end of the beans. Cut into bite-sized pieces, about 1.5-2″ long. Add all the ingredients in a bowl and toss with some of the vinaigrette. See? Easy peasy!
Variations:
- Use cherry tomatoes
- Add Thai basil for a little sweeter taste. You can also add mint, chives, or tarragon. Either instead or in addition to the basil.
- Add chopped lettuce to add volume. With lettuce, it can serve 2 people as a meal
- Serve with grilled chicken breast or grilled shrimp
- Use any acid for the dressing, like lemon or lime juice, apple cider vinegar, etc.
Do Ahead:
- The best part of this salad is that it’s fresh, so there is not a whole lot you can do ahead. But…You can cut/slice/chop the beans, tomatoes, and onions 1 day ahead. Keep them in separate bags or containers until ready to dress the salad.
- The dressing can be made up to 1 week ahead.
- If serving with grilled chicken, shrimp, or any other protein, you can make it one day ahead. Since it’s being served with a salad, there is no need to reheat. Serve cold or at room temperature.
