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Farmers Market Vegetable Salad

Farmers Market Vegetable Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/2 pound fresh wax beans or green beans, trimmed
  • 2 medium ears fresh corn, with corn cut from cob and cobs discarded
  • 1/3 cup fresh shelled peas
  • 1/2 cup halved grape tomatoes or teardrop tomatoes
  • 4 medium radishes, trimmed and sliced thinly
  • 1 tablespoon minced shallot
  • Spicy Almonds (recipe below)
  • 1 ounce feta cheese, crumbled
  • 1/4 cup prepared red wine or balsamic vinaigrette
  • 1 1/2 cups fresh salad greens such as arugula or watercress


1 Fill a medium saucepan with 2 inches of water, and place a steamer insert inside

2 Bring to a boil, and add beans.

3 Steam, covered, for 3 minutes, then add corn and peas, and steam 2 minutes more, or until beans are tender-crisp. Let cool.

4 Combine in a large bowl with tomatoes, radishes, shallots, almonds and feta. Dress with prepared vinaigrette and serve on salad greens.

5 Spicy Almonds: Preheat oven to 350°F. Heat 1 tablespoon unsalted butter in a small skillet.

6 As butter melts, stir in 1/8 teaspoon chili powder and 1/8 teaspoon salt.

7 Stir in 1/4 cup roughly chopped almonds. Spread almonds on a baking sheet lined with foil, and bake 10 to 15 minutes, until fragrant.

8  Let cool before placing on salad.

Source: Almond Board of California

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