Fresh Corn And Green Bean Salad
serves 4
Recipe from Washington Post
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.
ingredients
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
timer
prep: 10 minutes
total: 10 minutes
tools
two bowls
instructions
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.
