This is an approximation of the salad that was served at the 2016 Cooperators of the Year event at the farm. Thanks Joanna and PCSWCD for making such great food!
¾ lb. Green beans, ends snapped and chopped
¼ cup onion, minced
1 cup carrots, grated
Fresh or dried herb (she used basil), optional
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste
Combine the veggies and toss. Whisk together herb, oil, vinegar, salt and pepper to make a dressing. Pour over salad and marinate in fridge overnight. Serve cold.