Green Bean Salad with Sweet Tomatoes and Grilled Corn
This colorful green bean salad is a great side dish for barbecued meat, poultry and fish. Serve chilled, and its easy and healthy for hot weather entertaining, picnics and tailgating. For a vegan version, leave out the feta.
Course Green Beans, Salad, Side Dish
Keyword corn, Green bean, salad, tomatoes
2/3cupextra virgin olive oil
2tablespoonsfresh chopped mint leaves
1largegarlic clovefinely chopped
1/4 teaspoonground black pepper
12ouncesbaby green beansharicot vert
1 1/2cupsof sweet grape or cherry tomatoes in mixed colorshalf pound, halved lengthwise
2ears of corngrilled and kernels cut from cob, or about 1/2 cut of frozen kernels, thawed
Salt and pepperto taste, plus salt for boiling the green beans
Fresh chopped mini or chives for garnishoptional
Make the vinaigrette. Zest one lemon first, then juice all three. You will need 2/3 cup of lemon juice for the vinaigrette. Whisk together the olive oil, lemon zest, and lemon juice. Add mint, garlic and season with salt and pepper. Set aside.
Ready a large bowl filled halfway with ice and topped with cold water. Bring a large pot of water (4-5 quarts) to a boil and add two teaspoons of salt. Add green beans and cook for 4-5 minutes. At 4 minutes, quickly toss one green bean into the ice water test for doneness. You want them crisp-tender. If it’s done enough for you, place the green beans in the ice water immediately to stop the cooking process and set the color. If not, cook that additional 1 minute then move to the ice bath. After a few minutes in the ice water, drain the beans and allow them to dry. At this point you can refrigerate the green beans until you are ready to serve them. You can even cook them a day ahead.
When ready to serve, make your vinaigrette. Add the green, tomatoes, feta and corn to a large bowl. Toss with a few tablespoons of the vinaigrette and season with salt and pepper to taste. Sprinkle on additional chopped fresh herbs if using. Pass more dressing at the table in case someone would like a little more.
Recipe from Chef Sally Cameron of AFoodCentricLife.com