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Snap Bean–Corn Salad w/ Yellow Tomato Vinaigrette Recipe

   
 

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     Snap Bean–Corn Salad w/ Yellow Tomato Vinaigrette

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12
Preptime   15 min.

Ingredients
Vinaigrette-
1 (6-ounce) ripe yellow tomato, coarsely chopped
1/4 cup(s) extra-virgin olive oil
3 tablespoon(s) white balsamic vinegar
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1 shallot, minced
1 fresh red chile (jalapeño or Fresno), seeded, minced
 
Salad
1 pound(s) green beans, trimmed
1 pound(s) yellow beans, trimmed
2 large ears fresh corn, kernals removed (about 1 1/2 cups)
2 tablespoon(s) snipped fresh dill fronds

Instructions
Vinaigrette- Puree tomato, oil, vinegar, salt, and pepper in blender until emulsified; transfer to a bowl. Stir in shallot and chile.
Salad- Cook green and yellow beans in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Stir in corn; continue to cook 1 minute longer. Drain in a colander; rinse beans and corn under cold water to cool. Pat dry with paper towels.
Place bean mixture in a large serving bowl; add vinaigrette and dill and toss to dress.


Originally Submitted
6/21/2010





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