Easy Summer Veggie Salad

Easy Summer Veggie Salad (105)

This salad is absolutely perfect for summertime! It’s light, cool and full of healthy ingredients.

I really wanted to recreate a green garbanzo bean salad that I had at Whole Foods recently but because they don’t sell them at my nearest location, I added green beans and used regular ol’ chickpeas instead.

The whole thing is really easy to make and the dressing brings out the vibrant flavor of the slightly tender veggies. We had some as a side with our sandwiches over the weekend and there has been plenty left over for lunches during the week.

 

Easy Summer Veggie Salad (102)

 

Easy Summer Veggie Salad

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Ingredients

  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 pound green beans, snapped in half (about 2 cups)
  • 2 small zucchinis, diced (about 2 cups)
  • 1 pint cherry tomatoes, halved (about 2 cups)

Dressing

  • 1/2 cup olive oil
  • 1/4 cup + 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 6 tablespoons fresh herbs, minced (about 1/3 cup)
  • 1/2 teaspoon garlic powder (or 1 tsp fresh garlic)
  • pinch of salt & pepper

Makes 6 servings

Directions

Lightly steam corn, green beans, and zucchini for about 7 to 10 minutes, until slightly tender but still firm.

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While the veggies are steaming, start the dressing by placing fresh herbs of choice (I used 2 tablespoons each of parsley, oregano, and basil) in a food processor and pulse until finely minced.

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Then add the apple cider vinegar, olive oil, garlic powder (or fresh garlic) and lemon juice to the processor and pulse until well combined.

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When veggies are done steaming, place in a large bowl and set aside while reserving hot water. Use hot water to rinse garbanzo beans, then add them to the bowl with the veggies. (Rinsing beans with hot water is optional)

Finally, add the tomatoes to the bowl then pour dressing on top and mix together.

Serve at room temperature or cold. Salad can be stored in an air tight container for up to 3 days.

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Make it. Eat it. Be well.

Speaking of well, I’m really hoping Brandon heals over the next few days because we have a weekend getaway planned in Tahoe that includes lots of hiking and playing outside.

I have a few posts planned so that I can take a vacay from the blog while we’re there but I’ll do my best to share all the pretty views of Lake Tahoe on Instagram.

Have a great weekend!