Green Bean & Carrot Toss with Tomatoes, Sweet Corn, & Onion

One of the things I love about getting my weekly Washington’s Green Grocer box is delivery day, when I spread all of ingredients out on the counter and imagine the possibilities for the week.  I’m not a very organized person and sometimes the best way for me to visualize recipes is to physically get everything out -- otherwise I’ll forget I have those yummy carrots in the back of my crisper or that ear of corn chilling in the deli drawer.  

In the summer, it seems like you can throw just about any of the box ingredients together, toss in a little EVOO and vinegar and...ta-da! A salad.  This recipe was exactly that.  Just a bunch of my produce from today’s delivery thrown together with some Bragg’s and some olive oil.  I steamed the carrots and green beans just until tender and served the whole thing at room temperature.  Then, I pulled out some of the extra BBQ brisket from a post a few week’s back (I froze some since I made such a massive amount and it's great on a bun with some cheese) and dinner was done.  Truth be told I served the kids on paper plates and we ate on the back porch.  After dinner, Grey and I simply hosed everybody down (dog included) in the yard and it was an early bedtime for all.  Happy Summer Night, folks!

Green Bean & Carrot Toss with Tomatoes, Sweet Corn, & Onion

4 cups fresh green beans, ends trimmed
3 cups fresh carrots, chopped but not peeled (carrot skin is a good source of antioxidants)
2 ears corn, kernels cut off
1 large tomato, chopped
1 onion, chopped
¼ cup Bragg’s apple cider vinegar
¼ cup EVOO
salt, pepper, to taste

First, steam your green beans and your carrots until just fork tender.  I ran mine under cold water to stop them from cooking and to chill faster.  Then, mix all the ingredients together and serve at either room temperature or cold.