Fresh Corn And Green Bean Salad
serves 4
If making this salad ahead, refrigerate the dressing and vegetables and don't combine until just before serving.
Read more about this recipe at the Washington Post.
For the dressing:
1/4 cup extra-virgin olive oil
1 tablespoon chopped garlic
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons chopped thyme
2 teaspoons chopped tarragon
2 teaspoons chopped basil
2 teaspoons chopped chives
2 teaspoons chopped parsley
1/2 teaspoon dry mustard
For the vegetables:
1/2 cup cooked corn kernels
1/4 cup red onion, cut into julienne (very thin strips)
3/4 cup green beans, cooked and cut into julienne
1/4 cup diced red bell pepper
2 tablespoons scallions, white part only, thinly sliced
1/3 cup diced tomato
prep: 10 minutes
total: 10 minutes
two bowls
1. Make the dressing: In a medium bowl or lidded jar, combine all ingredients and mix well. Set aside.
2. Place the cooked corn kernels, red onion, green beans, red bell pepper, scallions and tomato in a large bowl and toss to combine. Add enough of the dressing to coat and toss. Serve at room temperature.
