created by: Almond Board of California
This seasonal salad can take advantage of any colorful combination of vegetables from the summer farmers market. Try different colored tomatoes, beans and corn, add in steamed potatoes or try red onion or baby garlic instead of shallot.
1/2 pound fresh wax beans or green beans, trimmed
2 medium ears fresh corn, with corn cut from cob and cobs discarded
1/3 cup fresh shelled peas
1/2 cup halved grape tomatoes or teardrop tomatoes
4 medium radishes, trimmed and sliced thinly
1 tablespoon minced shallot
Spicy Almonds (recipe below)
1 ounce feta cheese, crumbled
1/4 cup prepared red wine or balsamic vinaigrette
1 1/2 cups fresh salad greens such as arugula or watercress
Fill a medium saucepan with 2 inches of water, and place a steamer insert inside. Bring to a boil, and add beans. Steam, covered, for 3 minutes, then add corn and peas, and steam 2 minutes more, or until beans are tender-crisp. Let cool. Combine in a large bowl with tomatoes, radishes, shallots, almonds and feta. Dress with prepared vinaigrette and serve on salad greens.
Spicy Almonds: Preheat oven to 350°F. Heat 1 tablespoon unsalted butter in a small skillet. As butter melts, stir in 1/8 teaspoon chili powder and 1/8 teaspoon salt. Stir in 1/4 cup roughly chopped almonds. Spread almonds on a baking sheet lined with foil, and bake 10 to 15 minutes, until fragrant. Let cool before placing on salad.