Un-Potato Salad with Lemon-Dill dressing

The Un-Potato salad with Lemon-Dill Dressing

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Ingredients:
Salad:
1 c. potatoes, preferably small and colorful, steamed
1/2 c. fresh green beans, steamed
1 ear corn, steamed
1-2 small cucumbers, chopped
1-2 green onions, chopped
1 can chickpeas, drained and rinsed
Dressing:
2 lemons, zested
1 tbsp. dijon mustard
1-2 tbsp. fresh dill
1/2 tsp. sugar
2 tbsp. olive oil
salt and pepper, to taste
Directions:
After steaming the veggies very quickly, so they are still crisp, put them in an ice bath to stop the cooking.
Juice the lemons, and wisk them together with the zest, mustard, sugar, dill, salt, pepper, and olive oil to emulsify the dressing.
Combine all the ingredients and toss to coat.
Refrigerate and serve cold. This is best if prepared ahead of time and allowed to chill so the tastes combine.
Serves 4.