A Summer Chopped Salad! - cooking recipe

Ingredients

1/2 cup green beans, cut into one inch pieces
5 radishes, finely diced
agave nectar (or light honey)
1/4 English cucumber, finely diced
2 ears sweet corn, kernels cut off (raw)
1 avocado, diced
1 cup baby arugula
1 shallot, minced (or use red onion or scallions)
1 teaspoon fresh basil, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh lemon juice
Vinaigrette
1 tablespoon agave nectar (or light honey)
3 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper

Preparation

Blanch the green beans in boiling water for 30-60 seconds, then chill in an ice water bath. In the same boiling water, blanch the radishes 20 seconds, then chill in an ice water bath sweetened with a touch of agave nectar.
Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving . Enjoy!
Vinaigrette:
Place the vinegar and agave nectar in a small bowl, then whisk constantly while slowly pouring in the oil in a thin stream.
Season with salt and pepper to taste.