A delicious make-ahead salad that’ll make you excited about eating summer veggies
Happy Summer!
Ok so I know it’s not officially summer, but summer starts Memorial Day in my opinion and that makes me oh so very happy.
Among many things {think outdoor activities involving water}, all the fresh fruits and veggies are my favorite things about summer.
I have a tendency to follow trends in my veggie-loving ways. In the winter, I make soups on soups on soups. You’ll never hear “no soup for you” in my kitchen.
Then the temperatures start to rise, and I go salad crazy. However, I prefer to make salads that aren’t just for rabbits and people on strict diets.
I like to make salads that don’t taste like deprivation… salads that are so delicious you actually want seconds and thirds.
This Green Bean Salad fits that description, with its feta, tomatoes, basil, and lemony-vinaigrette.
My very favorite part of this salad is that it’s a great make-ahead side dish. It just gets better and better the longer it sits. It’s also delicious cold or at room temperature.
I loved this served with grilled chicken, and I may or may not have spooned some over my scrambled eggs this morning for breakfast {hint: I did and it was amazing}.
So skip those boring salads that make you feel like your on a diet {rude}, and enjoy eating your veggies!
[amd-zlrecipe-recipe:231]
