Green Bean Salad With Corn, Cherry Tomatoes & Basil
"This salad is as delicious as it is beautiful, and makes for a great BBQ sidedish. Sometimes when I get the winter blahs, I'll make this and it feels like summer again!"
photo by Whipper
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 709.77 ml fresh corn kernels (3-4 ears)
- 453.59 g fresh green beans, trimmed and cut in half
- 1 small red onion, cut half then into thin slices
- 1 garlic clove
- 59.14 ml red wine vinegar
- 78.78 ml extra virgin olive oil
- 473.19 ml cherry tomatoes, cut in half
- 236.59 ml fresh basil, roughly chopped
- fresh ground pepper, to taste
- kosher salt, to taste
directions
- Cut the corn kernels from the ears, while bringing a pot of water to a boil.
- When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
- Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
- Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
- Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
- Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
- Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.
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Reviews
-
This salad is great! Thank-you for sharing a great way to showcase fresh summer veggies. I know it's good when the vegetable is the star of my dinner!
RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
