Fresh Corn, Tomato And Green Bean Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 3 ears corn, grilled or microwaved,cooled
• 1 lb fresh green beans
• 2 medium tomatoes, chopped or 1 pint cherry tomatoes or 1 pint red pear tomatoes, halved
• 1/4 cup chopped red onions or 1/4 cup green onions or 1/4 cup shallot (optional)
• 1/4 cup flat-leaf italian parsley, chopped
• assorted fresh herb (such as oregano, rosemary, sage, thyme, mint, etc. to taste)
• 2 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon minced garlic (optional)
• 1 lime, juice of
• 1 tablespoon seasoned rice vinegar
• 1/4 cup oil

Recipe

• 1 break the green beans into 2 inch pieces and blanch briefly in boiling water or microwave for 2-3 minutes until bright green and slightly tender.
• 2 immediately run under icy cold water to stop cooking and cool.
• 3 transfer beans to salad bowl and add chopped tomatoes.
• 4 slice kernals off corn cobs and add to salad bowl, along with chopped herbs.
• 5 make dressing: combine all ingredients except oil in a small mixing bowl and whisk to blend.
• 6 slowly whisk in oil in a steady stream until well blended.
• 7 pour dressing over salad and toss gently so as not to break up too many of the chunks of corn.
• 8 serve immediately or refrigerate a few hours until ready to serve.
• 9 salad is still good after a day or two, but the color of the beans will fade.
• 10 bring almost to room temperature before serving.
• 11 note:you may have to adjust the dressing to your taste.
• 12 i continued to play with it after i dressed the salad.