Garden green beans, cucumbers and tomatoes are in peak season now, and when combined, make a delicious summer salad. Aside from great cost savings from eating seasonally, they taste their best when home- or locally-grown and picked fresh. The ever-growing local farm-to-table markets throughout the country make fresh, local-grown produce more available than ever before.Tasty TomatoesThere are so many varieties of tomatoes, from large heirlooms to plum and grape tomatoes to the many colors of cherry tomatoes, including my favorite super sweet Sun Gold tomatoes. Tomatoes are rich in vitamin C, vitamin A, lycopene, fiber and potassium and have anti-inflammatory properties. Studies show that a diet rich in tomatoes may not only reduce the risk of cardiovascular and associated diseases, but tomatoes and tomato products may also improve our skin, bones and brain health.Low-Calorie CucumbersCucumbers are low in calories, providing only 16 calories per cup, and contain no saturated fat. They provide vitamin K and potassium with only 2 milligrams of sodium. Cucumbers also contain B-carotene, vitamin C (in the skin), vitamin A, zeaxanthin and lutein in moderate ratios. They are a good source of silica, which may help promote joint health and strengthen connective tissue.Gorgeous Green BeansGreen beans are one of the healthiest vegetables for us. These high-octane sources of antioxidants are also rich in vitamin C, vitamin K and fiber. Combined with cucumbers and nutrient-packed tomatoes, they can improve our skin, bone and brain health.A Perfect CombinationGreen beans, cucumber and tomato are perfect companions that provide a cleansing crunch from the cucumbers, mildly sweet and acidic moisture from the tomatoes and pleasing density in the green beans. The added moisture reduces the amount of olive oil needed, and makes this salad a wonderful healthy companion for any sandwich. To save the beautifying nutrients, cook your green beans whole, and then cut in smaller lengths after cooking.Green Bean, Cucumber and Tomato SaladMakes 10 servings – Serving size: ½ cupIngredients:6 tablespoons lemon juice1 tablespoon fresh garlic, fine chopped1.5 teaspoon salt¼ teaspoon pepper6 tablespoons extra virgin olive oil1 tablespoon fresh cilantro, chopped2 tablespoons fresh jalapeño pepper, minced, skinless & seedless*1 cup cucumber, small dice, peeled and deseeded1 cup green beans, blanched and cut into ½-inch lengths2 cups Sun Gold cherry tomatoes, halved1 cup sweet onion, small diceDirections:In large mixing bowl, combine the lemon juice, garlic, salt and pepper. Slowly whisk in extra virgin olive oil. Add cilantro, jalapeño and mix until blended. Add cucumbers, green beans, tomatoes and onion. Mix well and serve.*Jalapeno chili preparation: It’s best to wear vinyl or synthetic gloves or wash hands frequently while handling jalapeño peppers. Begin by placing jalapeño peppers under broiler or above open flame just until the skin blisters; do not over blacken. Wrap in cellophane or plastic wrap and allow to “sweat” and cool for one minute. Scrap off and remove the blistered, lightly blackened skin without rinsing to preserve roasted pepper juice/flavor, cut in half, remove seeds, chop and use as directed.