Veggie Lovers Combo Salad

Salads

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.

2 cups cut fresh green beans or wax beans (1 inch)
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
3/4 cup loosely packed fresh basil or Italian parsley leaves
2 tablespoons red wine vinegar
1 garlic clove, quartered
Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon

1. In a saucepan, bring 4 cups water to a boil. Add 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 remaining vegetables.
2. Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.