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- Green Bean, Corn and Tomato Salad
-
- 1/2 lb. green beans blanched (see directions below)
- 2 ears of grilled corn or 2 cups of corn kernels
- 6 oz. cherry tomatoes- halved
- 1 orange bell pepper- sliced
- 1/2 red onion- sliced
- Dressing:
- 1/4 c. red wine vinegar
- 1/4 c. olive oil
- 1 tsp. chopped garlic
- 2 tsp. of italian seasoning
- 1/2 tsp. onion powder
- 1/2 tsp. dijon mustard
- 1/2 tsp. salt
- Directions
- To blanch green beans, bring a pot of water to boil. Once boiling add green beans and cook for 2-3 minutes or until color pops. Remove beans from water and place in a bowl of ice water for 5 minutes to stop the cooking process. Drain beans and pat dry. If using fresh corn remove kernels from the cob. In a medium bowl combine all the vegetables for the salad. In a separate bowl or mason jar combine all ingredients for the dressing and mix well. Toss salad with dressing. Refrigerate for at least 2 hours before serving.
- Provided by:
- Blue Sky Organic Farms
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