Summer Corn Salad
Instructions:
We’ve created this colorful salad from a mélange of farmstand-fresh summer vegetables. 12 medium ears corn, husks and silk removed 12 ounces green beans, trimmed and cut into 1â„4-inch pieces 1â„2 cup cider vinegar 1â„4 cup olive oil 1â„4 cup chopped fresh parsley 1 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 1 red pepper, finely chopped 1 small sweet onion, such as Vidalia or Walla Walla, finely chopped
Makes 12 accompaniment servings. Prep: 30 minutes Cook: 10 minutes.
- In 8-quart saucepot, heat 2 inches water to boiling over high heat; add corn. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from cobs.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling over high heat; add green beans and heat to boiling. Reduce heat; simmer until tendercrisp, 3 to 5 minutes. Drain green beans. Rinse with cold running water; drain.
- Prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt, and black pepper until thoroughly blended.
- Add corn, green beans, red pepper, and onion to dressing in bowl; toss to coat. If not serving immediately, cover and refrigerate up to 2 hours.