1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese
Cut potatoes into 1/2-inch slices and quarter each slice. Place in a large saucepan and cover with water; bring to a boil. Reduce heat and cook, covered, until potatoes are just tender; drain.
While potatoes cook, place the green beans in a small saucepan and cover with water. Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.
Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl. Add the potatoes and beans. Pour the vinaigrette over all and toss lightly to coat. Delicious served either at room temperature or chilled.
Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
Using a wire whisk, whisk all the ingredients together in a small bowl. Pour over the vegetables, toss to coat well.
Note: Also just a good homemade salad dressing for your green salads and pasta salads as well.
