Recipe of the Week from Marigold Lodge: Green Bean Salad
This delicious Green Bean Salad recipe from Marigold Lodge is a perfect summertime side dish.
Green Bean Salad
3 pounds green beans, blanched
2 ears of fresh sweet corn, washed and cut off the cob
1 pint pear or grape tomatoes
½ small red onion, minced
½ cup balsamic vinegar
1½ cup olive oil
In a small mixing bowl, add vinegar and oil and mix well.
Set aside.
Add all the other ingredients in a large mixing bowl.
Add vinaigrette and toss.
Salt and pepper to taste.
Enjoy!
That looks delicious!
For those of your readers who don’t know what blanching is, it is simply a method of partially cooking a vegetable. With green beans, you simply boil water, dump the beans in for about 3 minutes, then remove them with a slotted spoon (or tongs) and place them in a bowl of ice water for about 5 minutes.
This process doesn’t make the beans limp or soggy. It keeps them crisp and preserves the flavor.
Daisy McCarty
http://www.sandiegocubicles.com/blog/