Fresh from the farm produce is amazing.  On yet another fruit picking outing, Mom and I picked Honey Crisp apples, blackberries, and peaches.  We also picked up a whole bunch of vegetables while were on the farm.  This salad is a great way of showcasing your farm (or farmer’s market) fresh produce.  The dressing is flavorful but not overpowering.

Green Bean, Corn and Potato Salad

Serves 6

Adapted from Love and Lemons

• 4-5 fist sized potatoes, chopped into 1/2 inch pieces
• 3 cups green beans, blanched, chopped in 1 inch pieces
• 1-2 tomatoes, thinly sliced
• 3 ears of corn, grilled and kernels cut off
• 1/2 cup basil leaves, chopped
• 1 Tbsp capers, drained (optional)

dressing:

• 3 Tbsp extra virgin olive oil
• 1/2 lemon, juiced
• 1 1/2 Tbsp white wine vinegar
• 1 1/2 tsp dijon mustard
• 1 clove of garlic, pressed
• 1/2 tsp agave or honey
• salt and pepper to taste

Preheat oven to 400°F.  Drizzle chopped potatoes with olive oil, salt and pepper.  Roast for 25 to 30 minutes, until golden.

Whisk dressing ingredients together and set aside.

In a large bowl, combine roasted potatoes, blanched green beans, grilled corn kernels, basil and capers.  Pour half of the dressing on the salad, taste and adjust seasoning and/or add more dressing.  Serve warm or at room temperature.