Sweet Corn Salad with Green Beans, Cucumbers, Tomatoes and Basil
We spent the weekend with Anna and her family in Northern Wisconsin. Between our CSA veggies and a stop at the local farmers' market Saturday morning, we had the supplies we needed to make this colorful salad. We blanched the corn for about 3 minutes and cut it off the cob. We chopped tomatoes, cucumbers and green beans and added them to the mix. For our dressing we splashed a little olive oil and some raspberry vinegar in, along with salt and pepper and gave everything a good toss. This was an incredibly fresh and delicious lunch.
Cabin Details
We stayed at the most adorable cabin, complete with awesome mid-century orange chairs, atomic ranch ceiling panels and wall sconces, and a darling (and useful) aqua blue blender. We took the pontoon out on the lake for a relaxing afternoon and great scenery. It was so much fun. A big thanks to our delightful hosts!
1 comment:
ooohhh! looks like fun!!! yummy corn salad too~
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