Summer time, summer time, sum sum summertime! Salads are made for the summer!
This is taken from Taste of Home and is a great way to use the summer bounty of fresh veggies.
2 cups cut fresh green beans
2 cups fresh or frozen peas, thawed
2 medium sweet red or yellow peppers, chopped
2 plum tomatoes, chopped
1/2 cup finely chopped red onion
1 cup mayonnaise
1/4 cup loosely packed fresh basil or (Italian parsley leaves)
2 tables red wine vinegar
1 garlic clove, quartered
Optional toppings; chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon
In a saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered 2-3 minutes or just until crisp-tender.
Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add peas, peppers, tomatoes and onion.
Place mayo, basil, vinegar and garlic in a food processor; process until blended. Add to veggies and toss to coat.
Refrigerate,covered for at least 1 hour before serving.
just before serving sprinkle with additional toppings as desired.
Serves about 8-10