Post by Loupy on Jan 3, 2011 19:47:17 GMT -7
Corn and Green Bean Salad
Prep Time: 25 mins
Rest Time: 2 h
Total Time: 25 mins
Serves: 8
Ingredients
8 ear(s) corn, on the cob
12 ounce(s) beans, green, trimmed and cut into 1/4- to 1/2-inch-long pieces
3 tablespoon vinegar, cider
1/2 teaspoon salt
1/2 teaspoon pepper, black
3 tablespoon oil, olive
1/3 cup red onion chopped
2 tablespoon parsley
Preparation
1. Husk and silk corn.
In a covered 4-quart Dutch oven, cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender; drain.
When cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).
2. Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender.
Drain; rinse under cold water.
Drain again.
3. In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil.
Add corn kernels, green beans, red onion, and parsley; toss to coat.
Cover and chill for 2 hours.
Prep Time: 25 mins
Rest Time: 2 h
Total Time: 25 mins
Serves: 8
Ingredients
8 ear(s) corn, on the cob
12 ounce(s) beans, green, trimmed and cut into 1/4- to 1/2-inch-long pieces
3 tablespoon vinegar, cider
1/2 teaspoon salt
1/2 teaspoon pepper, black
3 tablespoon oil, olive
1/3 cup red onion chopped
2 tablespoon parsley
Preparation
1. Husk and silk corn.
In a covered 4-quart Dutch oven, cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender; drain.
When cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).
2. Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender.
Drain; rinse under cold water.
Drain again.
3. In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil.
Add corn kernels, green beans, red onion, and parsley; toss to coat.
Cover and chill for 2 hours.
