5 lbs Heirloom Tomatoes
2 Cucumbers, peeled
2 ears Corn on the cob
1 Red Bell Pepper
½ lb Green and/or Wax Beans
Portion of a Habanero or Jalapeno Pepper, amount depends
on your preference.
1 clove Garlic
1 Tbs Fresh Dill, minced
2 Tbs Rice Vinegar
Juice of ½ Lemon
Kosher Salt and Ground Pepper
1. Start a large bowl and add: Corn from cob, Finely minced ½ Cucumber, 1 or 2 tomatoes,
1/4 bell pepper, all of the Beans, and the Dill.
2. Roughly chop remainder of Vegetables and either Juice them, if you have a juicer, or
add them to a Blender in batches and Liquify (adding a small amount of water if
3. Mix all the ingredients in your bowl with Lemon and Vinegar, add salt and pepper to
4. Chill at least 6 hours and Serve (Keeps for 2 or 3 days)
Variation: Add lump crabmeat or chopped, cooked shrimp.