Place the corn in a large pot and fill until just covered with water.
Add a few pinches of salt and bring to a boil on medium high heat.
Cook for 5-7 minutes or until the corn looks vibrant in color and the kernals are tender.
Place the corn directly into the ice bath.
Place the green beans into the pot of water and bring back to a boil for 3-5 minutes and then place in the ice bath, adding more ice if necessary.
Drain both veggies.
Alternately, grill the corn, turning occasionally over medium heat until charred in places.
Remove from grill.
Cut the corn from the cob and chop the beans in half.
Once totally cool, add all of the veggies to a large bowl and toss with the pesto.
Season with salt and pepper to taste and sprinkle with bacon.
Serve immediately, or if you need to wait, do not yet add the onion, avocado and bacon. Add those right before serving. If you need to prepare a day ahead just keep the pesto out as well and toss before serving.
Salads do not store well, but if you have left overs, cover well and keep refrigerated for 1 day
Farmer John Pesto Garden Salad
Amount Per Serving (1 g)
Calories 232Calories from Fat 153
% Daily Value*
Saturated Fat 3g19%
Polyunsaturated Fat 12g
* Percent Daily Values are based on a 2000 calorie diet.