Ultimate Summer Salad

Last weekend, I went down to the farmers market and went a little crazy.  I'm pretty sure I bought $40 worth of fruit, vegetables, and miscellaneous things (dill pickles...). I love that the farmers market here is so full of fresh produce and has such an amazing variety.  After wandering around the market, stopping at almost every stand, I had a basket laden with goodness and was excited to get into the kitchen.

Almost every single magazine that I bought for my vacation (I only buy magazines when I'm going on the plane), Food & Wine, Self, and Women's Health had a recipe for a veggie packed salad with a light vinaigrette.  I took elements from all three and added my own pizzazz for what I shall deem the "ultimate summer salad."  This salad is fresh, bright, spicy, crunchy, and delicious. You could add almost any vegetable you want to it. In fact, I actually bought radishes and avocado and forgot to put them in the salad. Go crazy! Go fresh! Go hit up your local farmers market this weekend!

Ultimate Summer Salad

3 ears corn, kernels cut off the cob
1 red pepper
2 cups green beans, cut in pieces
1 cup shelled, frozen edamame beans
1 pint heirloom cherry tomatoes
1 jalapeno, sliced in thin slices
1-1/2 tablespoons lime juice
2 tablespoons olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon raw honey
Zest from one lime
10 leaves basil, chiffonaded
Sea salt and freshly ground black pepper to taste

Roast red peppers, cut into thick strips, and corn with a drizzle of olive oil and some sea salt at 400°F for 10 minutes.  When the peppers are done, dice and add to the salad.

Boil green beans and edamame beans for about 3-5 minutes.  Drain the water, then immediately submerge beans in a bowl of ice water to stop the cooking process.

Whisk together dressing ingredients: lime juice, olive oil, red wine vinegar, lime zest, and honey.  Pour over the vegetables.  Season with salt and pepper to taste and top with basil.