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Green Bean, Cherry Tomato and Corn Salad Recipe

   
 

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     Green Bean, Cherry Tomato and Corn Salad

Category   Breakfast - Brunch
Sub Category   Vegetarian
Servings   6

Ingredients
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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