Friday, July 15, 2011

Green Bean & Sweet Corn Salad

Here's another light, fresh, and summer-happy salad to enjoy. You could easily grill up some chicken and serve this along side as your meal for the evening. Maybe add some kidney beans and have a great vegetarian salad for lunch or dinner! Enjoy this salad while the vegetables are plentiful and in season!

3 ears of sweet corn, cooked & cut off the cob
1.5 lbs of fresh green beans, washed & trimmed
1 heirloom tomato, diced
1/2 bell pepper, diced
1/4 cup red onion, finely diced
10-12 leaves fresh basil, chopped
3 cloves garlic, minced
s & p
olive oil
red wine OR balsamic vinegar

Bring a large pot water to boil and shuck your corn. Boil your 3 ears of corn for about 5-7 minutes until cooked, remove them from the pot but keep your water boiling. After trimming your green beans end's off, cut them into bit size 1 inch pieces, and put them in the boiling pot for 5 -7 minutes. Cook until tender, and drain. Set the flat side of your corn on the cob on a cutting board and cut off the kernels. Add the green beans, corn kernels, diced tomato (I used half of an heirloom), bell pepper, red onion and 3 cloves garlic to your bowl and toss. Add a drizzle of olive oil (about 3 TBSP) and s & p and your choice of vinegar. For a lighter flavor use red wine, a stronger more flavorful burst- use balsamic. Serve warm or chilled, delicious either way!

With Balsamic Vinegar added


The Slow Roasted Italian said...

This looks delicious!

Apex Maize said...

I love simple salads like this.

Debt Collection said...

This is great salad and it is not difficult to make. It could be made fresh from any modest garden. It is very healthy for body. I will try to make it.

linebacker cable protector said...

Salad is very good for health. I used a wee less sugar and it is easy and quick to put together. I always made this salad.