Green Bean Salad With Tomatoes, Olives & Feta

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

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Raw Corn Salad for Hot Summer Days

In a few weeks we’ll celebrate the 4th of July here in the USA. Then we have the hot months of July and August. Today’s raw corn salad is quick, wholesome, and perfect for summer. No cooking required. We’re using fresh, raw, sweet corn on the cob, tomato, onion, and fresh herbs in a vinaigrette. I love cucumber, and you can add sliced cucumber, peppers, or avocado to tailor to your taste. Feel free to adjust ingredients to please your family. (If you don’t like raw corn kernels, steam or grill the corn first.) If you want to make this next winter, I would suggest frozen corn not canned for better flavor. The rest of the ingredients I’d still want fresh vegetables and herbs.

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Balsamic Tomato Bruschetta

Summer heat is on and lots of folks are wondering what to do with all those tomatoes from the garden.   Fresh tomatoes, Parmesan cheese. fresh basil, olive oil, and toasted Italian bread make a simple appetizer, lunch or snack.  Add balsamic vinegar and your treat has a little kick.     Summer toast – Give it a try!









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