Southwestern Summer Salad

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Southwestern Summer Salad

Source: Better Homes and Gardens (slightly adapted)

 

1 pound fresh green beans, cut into 1-inch pieces, or one 16-ounce package

frozen cut green beans

6 fresh ears of corn or one 16-ounce package frozen whole kernel corn

1 dried chipotle chili pepper

2 cloves garlic, minced

2 tablespoons lemon juice (or apple cider vinegar)

1 tablespoon frozen orange juice concentrate, thawed

1/2 cup loosely packed fresh basil leaves

1/4 cup loosely packed fresh parsley

1 shallot, cut up

1/4 teaspoon salt

1/4 teaspoon ground black pepper (optional)

1/4 cup olive oil

1 large tomato, chopped

1 cup plain croutons (gf if necessary)

Purple flowering kale (optional)

 

1. In a covered large saucepan cook fresh beans, if

using, in a small amount of boiling water for 12 to 15

minutes or until crisp-tender. Drain. If using fresh

corn, cut the kernels off the cobs. Cook corn,

covered, in boiling water about 10 minutes or until

corn is tender. Drain. (If using frozen beans and

corn, cook according to package directions; drain).

Set vegetables aside to cool.

 

2. Meanwhile, rinse dried pepper in water; cut open

and discard stems and seeds. Cut pepper into small

pieces. Soak in boiling water for 20 to 30 minutes or

until softened; drain well.

 

3. Place pepper pieces, garlic, lemon juice/vinegar, juice

concentrate, basil, parsley, shallot, salt, and black

pepper in bowl of food processor or blender container.

Cover and process or blend until combined. Add oil in

a thin stream, processing or blending until nearly

smooth.

 

4. Pour 1/3 cup of the dressing over vegetables.

(Cover and chill remaining dressing for another use.)

Add tomato chunks and croutons; toss lightly. If

desired, serve on a bed of purple flowering kale.

 

Makes 6 to 8 side-dish servings.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of

God's eye --- the seeds of great faith live within us. "

 

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