Green Bean, Corn, and Tomato Salad

Recipe

For our last long weekend of the Summer, try this salad, which I got from Wiley Mullins’ book: Salad Makes the Meal.

Green Bean, Corn, and Tomato Salad

You will need:
-1 pound green beans, trimmed
-3 cups salad greens
-2 tomatoes, peeled, seeded, and diced
-cooked kernels from 1 ear corn or 1 cup frozen corn, thawed in the microwave 1 to 2 minutes
-Basil-Garlic Vinaigrette

Bring about 1 inch water to a boil in the bottom of a steamer or saucepan.  Put the green beans in the steamer basket, place over the boiling water, cover, and steam until tender, about 5 minutes.  Rinse the beans under cold running water to stop the cooking process.  Pat dry with paper towels.

Combine the beans, greens, tomatoes, corn, and dressing in a large bowl and gently toss until well combined.  Let sit for 1 to 2 hours before serving.

Serves 4 as a side

Basil-Garlic Vinaigrette

You will need:
-1/3 cup olive oil
-2 tablespoons red wine vinegar
-6 fresh basil leaves, minced
-1 clove garlic, minced

Whisk together all of the ingredients in a small bowl until well combined.

Mullins comments that “the beauty of this simple salad lies in its versatility.  You can add or swap out any other summer vegetables including zucchini, summer squash, and peas”.

 

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