In Minnesota it is quite common to have a garden. With proper planning, one can grow a variety of vegetables, fruits, and general plants. I have never had a garden before. I have done container gardening with some veggies & herbs in pots but I have never had a real garden. All of that changed this year with my recent move to Almost Canada. This year we just planted along side our garage where there was already dirt prepared and adequate sun. We might have gotten a little over zealous with the planting as some plants took over some others, but overall I am quite pleased. With the cost of produce being so high way up north I have not been able to eat all the veggies I desire on a daily basis. With summer in full swing, the garden is in full bloom & I have an abundance of vegetables to consume for the time being.
This salad was made with one of our first harvests of green beans, cucumbers, zucchini, and yellow & red cherry tomatoes. It is very refreshing on a summer day. I made it originally just for myself for lunch and my fishing guide took a bite and said to make it again. I made it a second time as a side dish to something I cannot recall. All I remember is eating my heart’s desire of vegetables.
Garden Green Bean Salad (makes 2 side dish portions or 1 lunch portion)
- 2 cups green beans, washed, trimmed, & cut into various sized pieces
- 1 small zucchini, sliced into moons & half moons
- 1/4 cup cucumber, chopped
- 1/3-1/2 cup cherry or grape tomatoes, halved or quartered
- 2 tbsp feta cheese
- 1 tsp olive oil
- 2 tsp lemon juice
- pinch salt & pepper
- 1/2 tsp dried dill
- 1/4 tsp each dried oregano & basil
- dash cayenne
- Place green beans & zucchini in a skillet. Place enough water to almost cover the vegetables. Bring to a boil & cook for 2-3 minutes or until green beans become a vibrant green color. Drain & run under cold water until cool to the touch.
- Meanwhile, combine olive oil, lemon juice, and seasonings in a medium bowl. Add blanched vegetables, cucumber, tomatoes, & feta cheese. Toss to combine.
