This summer I have been growing tons of organic veggies in my garden, so using up fresh produce has been a priority!  This week, I picked a large bag of green beans and made up this recipe for a delicious bean salad.


2 cups of green beans, chopped into 1 inch sections

5 stalks of asparagus, chopped into 1 inch sections

1 summer squash or sunburst squash, thinly sliced

1/2 zucchini, thinly sliced

1/3 cup cherry tomatoes, chopped in halves

1/2 cup marinated artichoke hearts, chopped

2 Tbsp sundried tomatoes, chopped

1 Tbsp olive tapenade

1 Tbsp extra virgin olive oil

1 Tbsp balsamic reduction (or balsamic vinegar)

1 Tbsp fresh basil, chopped

Sea salt, to taste

Parmesan cheese, thinly sliced to top the salad (optional if you are dairy-free)


Lightly steam the green beans and asparagus until they are just cooked but still have crunch.  Add the summer squash or sunburst squash to the steamer and lightly steam for 1 minute.  Combine all the steamed veggies in a large bowl and add the raw zucchini slices.  Add all other ingredients to the bowl and mix thoroughly.  Add sea salt to taste then top with thinly sliced parmesan cheese if desired.  Enjoy fresh! Can be eaten as is, or mixed with cold noodles for a pasta salad.