The Skinny Summer Salad

• 7 ounces, weight Green Beans
• 2 cups Cucumber, Diced
• 2 cups Tomato, Diced
• 1 ear Corn, Sliced Kernels Off The Cob
• 1/4 cups Onion, Sliced Thin
• 1 whole Avocado, Pitted, Peeled, Diced
• 10 leaves Basil, Diced
• FOR THE DRESSING:
• 1-1/2 Tablespoon Extra Virgin Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 teaspoons Dijon Mustard
• 1/4 teaspoons Garlic, Minced
• 1 dash Black Pepper

1. In a microwave safe dish, add green beans and about 3 tablespoons water. Cover and cook for 2 minutes. Once done, place beans in cold water and set aside.
2. Meanwhile, add all the remaining vegetables and basil to a bowl. Add the green beans and lightly mix together. Place in the refrigerator until ready to use. Note: If the green beans are too long, cut them in half after you have cooked them.
3. In a small bowl, add dressing ingredients, whisk together or pour into a small jar and shake.
4. You can either serve the dressing on the side, which I recommend if planning on having leftovers (just add a squirt of lemon juice to the salad so the vegetables stay fresh and avocado stays green), or add dressing directly onto the salad and let sit for about 1 hour for maximum flavor.

beans, cucumber, tomato, cob, ubc, avocado, basil, dressing, olive oil, red wine vinegar, dijon mustard, ubc, black pepper

Taken from tastykitchen.com/recipes/sidedishes/the-skinny-summer-salad/ (may not work)