Green Bean and Corn Salad for 8

[Guest guest]

Green Bean and Corn Salad

 

4 cups OR 8 fresh ears of corn

12 oz. fresh green beans, cut into bite size pieces

3 TB cider vinegar

1/2 tsp. salt

1/2 tsp. ground black pepper

3 TB extra virgin olive oil

1/3 cup red onion, finely chopped

2 TB fresh parsley, chopped

 

Remove husks and silks from corn. In a covered 4 quart Dutch oven, cook corn

in enough boiling

lightly salted water to cover for 5 to 7 minutes or until tender; drain. When

corn is cool enough to handle,

cut kernels from cobs (you should have about 4 cups corn kernels).

 

In a covered medium sauce pan, cook beans in a small amount of boiling salted

water for 5 minutes or

until crisp tender. Drain; rinse under cold water. Drain again.

 

In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil.

 

Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for

up to 4 hours.

 

Makes: 8 (3/4 cup) servings.

 

 

 

 

 

 

[Guest guest]

mmmm sounds yummy, I'm making that tomorrow!!!!

 

grow514 wrote:

 

Green Bean and Corn Salad

 

4 cups OR 8 fresh ears of corn

12 oz. fresh green beans, cut into bite size pieces

3 TB cider vinegar

1/2 tsp. salt

1/2 tsp. ground black pepper

3 TB extra virgin olive oil

1/3 cup red onion, finely chopped

2 TB fresh parsley, chopped

 

Remove husks and silks from corn. In a covered 4 quart Dutch oven, cook corn

in enough boiling

lightly salted water to cover for 5 to 7 minutes or until tender; drain. When

corn is cool enough to handle,

cut kernels from cobs (you should have about 4 cups corn kernels).

 

In a covered medium sauce pan, cook beans in a small amount of boiling salted

water for 5 minutes or

until crisp tender. Drain; rinse under cold water. Drain again.

 

In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil.

 

Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for

up to 4 hours.

 

Makes: 8 (3/4 cup) servings.