This recipe is in the King George Farmers Market’s “Fields to Table Cookbook,” with Stephanie Weberg credited as the source.

Here are the ingredients for the salad:

• 2 cups fresh cooked green beans
• 1 cup cucumber, peeled and cut into small chunks
• 1 cup cherry tomatoes, halved
• 2 green onions, chopped
• 1 can (8 oz) of garbanzo beans (chickpeas), drained and rinsed

For the marinade, mix together:

• 1/4 cup of olive oil
• 2 tablespoons of lemon juice
• 1 tablespoon of ketchup
• 1/2 teaspoon of honey
• 1/2 teaspoon of salt
• 1/4 teaspoon of paprika

Mix the vegetables and dress with the marinade. The dish tastes best if it’s allowed to sit in the refrigerator for an hour before serving.