Farmer John Pesto Garden Salad

• Gluten free

• Meat

  • 3 Slices Bacon

• Produce

  • 1 Avocados, large
  • 1 English cucumber, medium
  • 2 cups Grape tomatoes
  • 1/2 lb Green beans
  • 1/3 cup Red onion
  • 2 Ears Sweet corn

• Condiments

  • 1/3 cup Pesto

• Baking & Spices

  • 1 Salt and pepper

Found on ohsweetbasil.com

Description

Ingredients

• 2 Ears of Sweet Corn
• ½ Pound Green Beans
• 1 Medium English Cucumber, sliced
• 2 Cups Grape Tomatoes, sliced in half
• 1-2 Large Avocados, chopped
• ⅓ Cup Sliced Red Onion
• ⅓ Cup Pesto
• 3 Slices Bacon, cooked and chopped *optional
• Salt and Pepper to Taste

Directions

• Fill a large bowl with ice water. Set aside.
• Place the corn in a large pot and fill until just covered with water. Add a few pinches of salt and bring to a boil on medium high heat. Cook for 5-7 minutes or until the corn looks vibrant in color and the kernals are tender. Place the corn directly into the ice bath.
• Place the green beans into the pot of water and bring back to a boil for 3-5 minutes and then place in the ice bath, adding more ice if necessary. Drain both veggies.
• Alternately, grill the corn, turning occasionally over medium heat until charred in places. Remove from grill.
• Cut the corn from the cob and chop the beans in half.
• Once totally cool, add all of the veggies to a large bowl and toss with the pesto. Season with salt and pepper to taste and sprinkle with bacon. Serve immediately, or if you need to wait, do not yet add the onion, avocado and bacon. Add those right before serving. If you need to prepare a day ahead just keep the pesto out as well and toss before serving.