For the salad:

• 1 pound green beans
• 1 orange pepper (sliced)
• 1 cup corn kernels
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (sliced)
• 1 14 oz. can chickpeas (or kidney beans or 1/2 cup cooked macaroni)
• 1/2 cup sunflower seeds

For the dressing:

• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 Tbsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 cup minced parsley
• Fresh ground pepper to taste

1. Rinse beans, pepper, and corn. Trim the ends off the beans, cut the pepper into thin strips, shuck and cut corn kernels off cob. Put the beans, pepper, and corn into a large saucepan. Add about a half inch of water to the pan. Turn the burner on high and steam. When steam starts to escape from under the lid, remove the pan from heat. Using a colander, drain the vegetables, then move them to a large serving bowl.
2. Slice the onion and tomatoes, and set aside. Using a colander, drain the chickpeas (or kidney beans), and rinse.
3. Add onions, tomatoes, and beans to cooked vegetables. Mix until evenly combined.
4. In a small mixing bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard. Stir in salt and minced parsley, then add pepper to taste.
5. Drizzle the dressing over the vegetables and toss until evenly coated. Sprinkle with sunflower seeds and fresh parsley, then toss again.

Photo and recipe by Stone Pier Press