17 hours ago
Tuesday, July 10, 2012
I keep searching for great green bean recipes for my everlasting bush bean harvest.
How many Nicoise Salads can one girl eat?
I found this nice summer salad on Eating Well and it lasted a few days in the fridge. Was nice served with a piece of grilled fish.
The tabasco sauce really gave it a nice zing.
I added feta cheese, cause everything is betta w/ a little feta!
This is a good summer salad to have in your recipe arsenal.
Green Bean & Corn Salad w/ Basil & Olives (adapted from Eating Well):
2 pounds green beans, trimmed
3 ears corn, husked (you can use frozen kernels if you don't have fresh corn)
1/2 small red bell pepper, finely chopped
1 small red onion, finely chopped
2/3 cup black kalamata olives (not the canned stuff), halved and pitted
1/3 cup chopped fresh basil
1/2 cup of feta cheese (optional)
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 cloves garlic, minced
a few dashes of hot sauce, such as Tabasco, to taste
Salt & freshly ground pepper, to taste
Since I was using leftover cooked corn on the cob, I skipped the step of cooking the corn.
Boil a pot of water and cook your green beans for 3-5 minutes, depending on their size.
Put them in a colander to drain and immediately put them in an ice bath (or run them under freezing cold water) to set the color and stop the cooking process.
Cook the corn for 2 minutes in boiling, salted water. You can also grill the corn and slice it off the husks like I do (frozen corn is fine too, don't forget to defrost it).
Mix everything together in a large bowl and make the dressing.
Add the dressing and toss. Taste and season with salt & pepper.
Can be made a few hours before and served at room temperature.