Late Summer Salad with Sweet Corn, Romano Beans, and Macadamia Nuts

Serves 4 people
Cooking time 10 minutes

1 cup Romano beans, blanched and chopped
1 cup Blue Lake green beans, blanched and chopped
1/2 cup sweet corn kernels
3/4 cup Macadamia nuts, toasted (hazelnuts would be a great substitute)
shaved parmesan reggiano for garnishing

1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
Macadamia nut paste (see directions below)
salt & pepper

Place half of the toasted Macadamia nuts in a small food processor and grind into a paste. Add the vinegar and olive oil and blend together. Season to taste with salt and pepper.

To make the salad, chop the remaining macadamia nuts into halves or quarters. Place the Macadamia nuts, Romano beans, green beans, and corn in a bowl. Add the dressing and toss to combine. Check seasoning (salt and pepper).

To plate, scoop some of the salad into a bowl. Top with shaved parmesan. Enjoy!

Source for Ingredients
raw Macadamia nuts from Oh! Nuts

Blue Lake green beans and extra virgin olive oil from Hollywood Farmers Market (Sunday)

yellow Romano beans and sweet corn from West Hollywood Farmers Market (Monday)