Guess what? I got a new computer yesterday! After being frustrated at how long it took me to do things on my old computer (a 5 year old Macbook) I decided to bite the bullet and bought a new Macbook Pro. It’s light, fast and the screen looks absolutely amazing. For a girl that spends much of her time in front of the computer, this new machine is totally worth the investment. I also installed Abobe Lightroom for photo editing and started using MarsEdit instead of Ecto for blogging offline. Both are upgrades from the programs I was using before (I hope), but they take a little getting used to as well. Lots of changes going on over here!
In between downloading new programs and moving most of my files over last night, I prepped a little something to eat for dinner. Isaac picked up burgers from Ellwood’s (black bean patty for me and grass-fed cheeseburger for him) and I took care of the sides. We had a ton of fresh veggies from Isaac’s parents garden that were screaming to be used. I roasted some zucchini and squash and made a lovely side salad with green beans. Everything was so fresh and flavorful. It’s amazing how much better food tastes when it’s in-season, ripe and only travels 15 minutes to get to your kitchen.
I didn’t really know what I was going to make when I started snapping the green beans, however I found a tasty looking salad on the Whole Foods website and tweaked it a bit to make what you see below. It turned out to be quite delicious!
This light green bean salad comes together super quickly and has a nice crunch to it from all the fresh vegetables. Perfect for bringing to your next summer potluck or cookout. Adapted from Three-Bean Salad with Gouda.
- 1 1/2 cups steamed, cooled and chopped green beans (about 6 ounces raw)
- 1 large tomato, seeded and diced
- 1 medium cucumber, peeled and diced
- 1/2 red onion, diced
- 1 1/2 tablespoons honey or maple syrup
- 1 tablespoon white balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- In a large bowl, whisk together agave nectar, vinegar, oil, salt and pepper.
- Add all remaining ingredients and toss. Refrigerate and allow flavors to blend for at least 30 minutes.
- Taste before serving and adjust seasoning if necessary.
Have a lovely 3rd of July. I’m pumped because I’m off work the rest of the week and we’re headed to my aunt and uncle’s beach house for a little vacay. Woo-hoo! Do you have any big 4th of July plans?