Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing

Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchen

Back when we were living in France we had this small garden plot about a 10 minute bike ride from the house. Matt was pretty busy with work but I promised to do the lion’s share of the labor if he helped me out here and there. I dug up and turned over the earth and pulled out so many weeds before planting everything from seeds. The plot was near a waterfall and the soil turned out to be great so we never really needed to water it much. I’ve been doing a bit of work here with some local gardeners and I am learning quickly that good soil is the key to successful gardening (“feed the soil not the plant,” as they say). Anyway, we ended up having an awfully wet summer that year so good soil or not our plants weren’t lacking anything to drink.

I came home for a few weeks that September, just when the weather decided to turn and indian summer was in full effect. I received daily snapshots from Matt of all of our vegetables, he was up to his knees in zucchini and was literally enjoying the fruits of my labor.

This year we decided not to plant any zucchini (neighbors are currently giving them away!),  but surprise surprise summer squash is just as bountiful. It’s this big octopus of a plant and for weeks I thought there was nothing really going on until one morning I caught a glimpse of the tail end of one big yellow squash. It was as if they had all decided to grow overnight. The blossoms alone are beautiful and I just love the delicate flavors of this late summer veg.

New jobs and varying work hours since the move haven’t left Matt and I with many days off together this summer. It’s been tough but things are slowing down as the days get shorter and we will soon find a new routine. The garden is the one thing we have consistently done together. Unfortunately this one needs lots of water but that’s Matt’s domain. I still take care of the weeding and pruning but I just love that we are collectively working on the same thing. We both get so excited when there’s something ready to be harvested and enjoyed. I’ve said it here before but I am constantly blown away how nature always finds a way to connect all the dots. Many summer squash salads in our days ahead, and this time I’m just happy to enjoying the fruits of our labor. Summer squash recipes, anyone?

Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchenGreen Bean, Sweet Corn + Summer Squash Salad with Basil Dressing ⎮ happy hearted kitchen

Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing

Garden to table to belly. Yes please! This is the perfect recipe for when it’s too hot to cook and you’re up to your knees in squash. I give the green beans and corn a quick blanch using a kettle of boiling water just to brighten the colors but keep the crunch. The garlicky, lemony basil dressing can act as a marinade if you have time to let the salad rest in the fridge before serving. The toasted pine nuts add those creamy + rich notes but you could also use a little goat’s cheese or sheep’s milk feta here as well. Use whatever you have one hand or in the garden. When corn is in season we eat it almost every single day because it really does only come around once a year. Here’s to making the most of what nature has to offer. x

Vegan + Gluten Free. Serves a small crowd. 

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

Ingredients

  • 1 large summer squash
  • 1 large bunch green beans, trimmed
  • 1 ear of sweet corn, shucked and cleaned
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh basil leaves, finely chopped
  • 1 clove garlic, finely grated with a microplane grater
  • Salt + Pepper, to taste

What to do

Remove the corn kernels from the cob using a serrated knife. A small pairing knife also works well. Place kernels in a small bowl.

Bring a kettle full of water to a boil. Place green beans in a large mixing bowl. Cover the green beans with boiling water and set aside for 4 minutes. Cover corn kernels with boiling water and set aside for 1 minute. Once vegetables have deepened in color and softened just slightly, pass them through a strainer and rinse with lots of cold water.

Using a vegetable peeler, thinly shave the summer squash into ribbons. Working your way around the squash until you hit the seeds in the middle. I often find the middle to be too water when served raw in a salad. So I keep it for roasting, or in soup/stews or to blend into dressings.

Toast the pine nuts in a dry skillet over medium heat until light brown and fragrant.

To make the dressing, place olive oil, lemon juice, chopped basil, and grated garlic into a small jar and shake until emulsified. Adjust seasoning with salt + pepper.

Place summer squash, blanched green beans and corn into a large salad bowl. Pour over half the dressing and mix gently with your fingertips to combine. Garnish with pine nuts and fresh basil leaves. Serve immediately or let marinate in the fridge for 15-30 minutes. Serve with remaining dressing.

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  • When I saw your recent photo on insta, I was secretly hoping this beauty recipe would make it to the blog. Luck has it that I just picked up a few beauty summer squash — work lunches next week FOR SURE. I love that the garden in bringing you and Matt together, and can stay a constant in the chaos and uncertainty of setting up a life somewhere new. Girl – less then 2 weeks! yahoo! happy weekend xx

    • You will be enjoying the gifts of our garden so soon! Can’t wait. Saving some tomatoes for you 🙂 x

  • I didn’t garden at all this year because I knew I’d be gone for most of the summer, but I really miss having my own vegetables! I love that sentiment about you and Matt collectively working on something, I’m waiting for the day when Lewis and I will have proper yard space so we can do the same. This salad is so beautiful- garden to belly yes please!! <3

    • Thank you, Genevieve! Ah it’s such a simple thing to do but growing something that you can eat is honestly one of my favorite things. Hoping you are doing ok and the days without Lewis aren’t too tough! Sending love your way! x

  • Your garden in France sounds absolutely magical. I just have this mental image of a picturesque, countryside garden with a old wooden fence surrounded by fields of fragrant lavender. Did your garden actually look like that? 😉 Cheers to beautiful summer produce, Jodi! <3

    • Ha! I love that, Sarah! Well it wasn’t quite like that, we were in the Alps for our garden was surrounded by fields with stellar mountain views. There were also beehives and a few donkeys! So not quite like what you imagined but pretty magical all the same. Cheers to you too! xx

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  • Sus Davy

    Jodi Kay! Are you secretly spying on me?! I’m literally sat here packing a bag of summer squash aka pattypan’s to take with me on my holiday with my parents. Their garden is overrun with them at the moment. Thank you for giving us our first holiday dinner recipe!

    • I am. I am indeed spying on you 😉 YES pattypans! I love those! Enjoy your holiday lovely Sus! xx

  • Isn’t growing a garden with your man the best activity to share? It brought Scott and I together each week when we had varying work times during our first stretch here in CA, and I had the warmest memories come back to mind when reading about your story with Matt here <3. So wonderful Jodi. You two soak up every season of life together with such warm hearts. Cheers to summer's bounty and a slower fall and winter season approaching 🙂 – xx

    • Cheer’s to you too, Jessie! I can only imagine what plans you guys have for your beautiful back yard you guys now own! So many possibilities with all that california sunshine! Bell peppers for sure and if only hummus grew on trees 😉 Happy day sweet lady x