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Snap Bean and Corn Salad

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“This is part of the "Go Greek" spread in Redbook Magazine. It's for a crowd, but can easily be scaled down, if need be.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, puree tomato, olive oil, salt and pepper until emulsified; transfer to a bowl, then stir in shallots and minced chili.
  2. Cook green and yellow beans in salted water until crisp tender, about 4 minutes; stir in corn and cook an additional minute.
  3. Drain vegetables, rinse under cold water to stop cooking, then pat dry with paper towels.
  4. Add to a large serving bowl, toss with dressing and dill.

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