Colourful Green Bean Salad

This versatile recipe uses whatever delicious seasonal vegetables are available. Feel free to substitute other vegetables and experiment with different dressings. Using a quality commercially prepared salad dressing can save some time and effort in this busy season. I like to use raspberry vinaigrette for this salad.

2 cups (500 mL) green beans, chopped, blanched and drained
1 cup (250 mL) zucchini, sliced and quartered
1 large red bell pepper, sliced
1/2 cup (125 mL) Spicy Honey Roasted Pecans (see recipe)
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) fresh dill, chopped
1/4 cup (60 mL) roasted garlic cloves
1/4 tsp (1 mL) freshly ground black pepper
3/4 cup (185 mL) raspberry vinaigrette dressing

Add all ingredients to a large salad bowl. Toss to combine. Chill and serve. To “extend” the size of the salad, serve on fresh greens. Serves 4.

Source: alive #266, December 2004