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Farmers Market Vegetable Salad

Farmers Market Vegetable Salad


  • 1/2 pound fresh wax beans or green beans, trimmed
  • 2 medium ears fresh corn, with corn cut from cob and cobs discarded
  • 1/3 cup fresh shelled peas
  • 1/2 cup halved grape tomatoes or teardrop tomatoes
  • 4 medium radishes, trimmed and sliced thinly
  • 1 tablespoon minced shallot
  • 1 ounce feta cheese, crumbled
  • 1/4 cup prepared red wine or balsamic vinaigrette
  • 1 1/2 cups fresh salad greens such as arugula or watercress

  • Spicy Almonds:
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/4 cup roughly chopped almonds



Fill a medium saucepan with 2 inches of water, and place a steamer insert inside. Bring to a boil, and add beans. Steam, covered, for 3 minutes, then add corn and peas, and steam 2 minutes more, or until beans are tender-crisp. Let cool. Combine in a large bowl with tomatoes, radishes, shallots, almonds and feta. Dress with prepared vinaigrette and serve on salad greens.

Spicy Almonds:
Preheat oven to 350°F. Heat 1 tablespoon unsalted butter in a small skillet. As butter melts, stir in 1/8 teaspoon chili powder and 1/8 teaspoon salt. Stir in 1/4 cup roughly chopped almonds. Spread almonds on a baking sheet lined with foil, and bake 10 to 15 minutes, until fragrant. Let cool before placing on salad. 

Nutritional Analysis

Per serving for 4 servings.

Calories 198
Fat 12g
Saturated 3.8g
Monounsaturated 4.1g
Polyunsaturated 3g
Carb 20g
Protein 6g
Cholesterol 14mg
Fiber 6.5g
Calcium 92mg
Magnesium 55mg
Sodium 407mg
Potassium 388mg
Vitamin E 3mg
Courtesy of the Almond Board of California