Fresh Corn and Green Bean Salad
photo by Caroline Cooks
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 ears corn
- 12 ounces French haricots vert or 12 ounces slender green beans, cut into 1 inch pieces
- 3 tablespoons cider vinegar
- 1⁄4 teaspoon salt
- 1⁄4 - 1⁄2 teaspoon pepper
- 2 1⁄2 tablespoons olive oil
- 1⁄3 - 1⁄2 cup red onion, chopped
- 2 tablespoons fresh parsley, chopped
directions
- Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
- In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
- In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
- Cover and chill for up to four hours before serving.
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Reviews
-
Wonderful!!!! I love the fresh vegetables of summer and what a great easy dressing. I paired this with a creamy fruit salad, baked German Potato Salad, and grilled shrimp. One part that is missing from the recipe, you have to cut the corn from the cob. UPDATE: Tried it again with frozen corn and it is OK, but you really want to use fresh when you can.
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Oh this was such a delightful combination. I loved the crispness of the fresh veggies with a hit of tangy dressing which didn't cover up the freshness of the veggies. I used some frozen corn on the cob that I put up last summer, but it was just as good as fresh so I don't think it compromised the recipe at all. This is truly a nice and light salad that we enjoyed. I made half of the salad for the two of us. And, for personal preference only, I added a little extra salt to mine but didn't change anything else. Thanks toni.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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