Recipe

I modified this recipe and made it my own by adding a bit more sweetness to the dressing and basil from the garden!  It’s perfect for summer, not to heavy, but filling for a vegetarian main dish!

1 package of whole wheat spaghetti, cooked

4 fresh organic corn ears, husked with kernels removed (sliced off ear)

1 can mixed beans, drained and rinsed

1 small cucumber, diced

1 small onion, finely chopped

2 stalks celery, finely chopped

1 large sweet red bell pepper, chopped

1/2 cup fresh chopped basil

1/3 cup apple cider vinegar

1/3 cup olive oil

2 tablespoons organic sugar, agave or honey

1/2 teaspoon sea salt

1/2 teaspoon dry mustard or 1 teaspoon fresh Dijon mustard

1/2 teaspoon celery seeds

Mix corn, cucumber, onion, celery, pepper and basil in a large bowl.  In a small bowl whisk together apple cider vinegar, olive oil, sugar, salt, mustard and celery seeds.  Add the pasta to the bowl and drizzle dressing.  Toss until lightly covered and serve or refrigerate for up to a day.