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  • Writer's pictureAVFM

Hutch's Summer Salad

2020 Recipe Contest Honorable Mention, Julie Hutchinson-Smith


(2) ears corn on the cob, cooked

(1) large zucchini, diced

(1) small summer squash, diced

(2) large fistfuls green beans cut into bite-size pieces

(1) medium sized sweet onion, diced


(3) cloves garlic, minced (or press)

juice of one lemon

(3-ish) TBPS olive oil

salt and pepper to your liking

a few pinches of basil, cilantro and parsley


In a medium saucepan, boil 3-4 cups water. Add the green beans, zucchini, summer squash, and onions and cook for only about a minute or two.

Immediately drain and then plunge into a bowl of icy cold water to stop the cooking. All veggies should be cool and crisp as you drain them. While they drain, make the dressing.

TIP: You can leave everything raw, I just find the green beans, especially, are a little tough without the flash boil.

In s small bowl, add the garlic, lemon juice, oil, salt, pepper, basil, cilantro and parsley, and whisk till salt is dissolved and everything is well blended. Put aside.

Cut the cooked corn off both cobs (or use a small can of sweet corn).

In a large bowl, add all ingredients together, stir and let flavors marinate in the fridge. This is the hard part! I find an hour is good but it always tastes better the longer you can wait. This is a great dish to make ahead and store in the refrigerator overnight.

Serve as a cold side dish (enough for 4 small portions) or make it a large meal and eat it all yourself. Enjoy!

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