Fresh Summer Vegetable & Egg Salad

Ingredients

For the Salad

• 2 cups cherry tomatoes, halved

• 1 large cucumber, sliced

• 1 cup green beans, trimmed

• 1–2 ears of corn, cooked and cut into chunks

• 2 hard-boiled eggs, halved

• 1 handful fresh mint leaves, chopped

• 1 handful cilantro or parsley, chopped

For the Dressing

• 3 tablespoons olive oil

• 1 tablespoon lime juice or lemon juice

• 1 tablespoon rice vinegar

• 1 teaspoon honey (optional)

• 1 small garlic clove, minced

• 1 teaspoon chili flakes or crushed red pepper

• Salt and black pepper to taste

Instructions

1. Prepare Vegetables

• Blanch green beans in boiling water for 2 minutes, then transfer to ice water to keep them crisp.

• Slice cucumber and halve cherry tomatoes.

• Cook the corn (boil, steam, or microwave), then cut into small round sections.

2. Boil Eggs

• Boil eggs for 7–8 minutes for a jammy center.

• Let cool, peel, and slice in half.

3. Make the Dressing

In a bowl, whisk together:

• Olive oil

• Lemon/lime juice

• Vinegar

• Honey

• Garlic

• Chili flakes

• Salt & pepper

Adjust seasoning to taste.

4. Assemble the Salad

• Place tomatoes, cucumbers, green beans, and corn into a large bowl.

• Pour dressing over the vegetables and gently toss.

• Top with egg halves.

• Sprinkle chopped mint and cilantro on top.

5. Serve

Serve fresh as a light lunch or side dish. Best enjoyed slightly chilled.