1 1/2 lb. green beans, trimmed and cut into 1-inch pieces
2 cups cherry or grape tomatoes, halved
1 cup fresh or frozen corn kernels
2 Tbs. chopped fresh oregano
2 cloves garlic, minced (about 2 tsp.)
3 Tbs. fresh lemon juice
2 Tbs. olive oil
Instructions
Cook green beans in large pot of boiling salted
water 4 minutes, or until crisp-tender. Drain.
Refresh under cold water. Drain well. Transfer to
large bowl.
Add tomatoes, corn, oregano, and garlic to beans,
and toss gently.
Whisk together lemon juice and oil. Add to bean
mixture, and stir gently to combine. Season to taste
with salt and pepper. Cover, and let stand at room
temperature 30 minutes to develop flavors. Serve.
Serving
Suggestions
the original recipe had 2 tsp. capers, drained and coarsely chopped but since i do not like capers i leave them out
Originally Submitted
6/10/2010
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