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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You can add this Snap Bean–Corn Salad w/ Yellow Tomato Vinaigrette recipe to your own private DesktopCookbook.