FOR THE CORN AND GREEN BEAN SALAD:
8-10 Green Beans
1 ear Corn
2 tsp Fresh Mint Chopped
2 TBL Feta Cheese
4 tsp Olive Oil
2 tsp Lemon Juice
¼ tsp Salt
¼ tsp Cracked Black Pepper
In a large pot of boiling water, cook the corn for 3-5 minutes just until tender. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Place the corn kernels in a medium sized bowl and set aside. Drop the green beans in the same pot of water and cook for 30 seconds. Drain the green beans and immerse them into a bowl of ice water to stop the cooking. Remove the green beans from the ice water and slice thin. Add green beans and remaining ingredients to corn and toss well.
TO ASSEMBLE THE SANDWICH:
1 – 9 oz tub Tomato Head Carrot Hummus
1 – 9 oz tub Tomato Head Beet Hummus
Flour Head Bakery 100% Wheat Bread
1-2 leaves Lacinato Kale Julienned
1 Green Zucchini sliced thin
1 Yellow Zucchini sliced thin
1 Tomato sliced
Place 2 slices of bread on your cutting board. Spread one slice generously with Carrot Hummus, and the other with Beet Hummus. Top one of the slices of bread with Julienned Kale, followed by Yellow Zucchini, Green Zucchini, Corn and Green Bean Salad and Sliced Tomato. Sprinkle the Sliced tomato with Salt and Pepper. Place the second slice of bread on top of the tomato, hummus side down. Cut sandwich in half. Repeat the process if building more than one sandwich.