The following salad is one we made for a going away party, and I think it might just be one of my new favorites for the summer. Beans, corn, tomatoes, onion and garlic… honestly, how could this not be good? Also, you can make a lot of it ahead of time, so it’s great for busy weeknights. I made this recipe with store bought, pre-shucked corn and it was still quite tasty. I can only imagine how delicious this would be with some of the farm-fresh Idaho corn you buy out of the back of a farmer’s truck on the way home from work.
Green bean, corn and tomato salad
(adapted from Martha Stewart)
- Coarse salt
- 4 ears corn, husks and silk removed
- 1 1/2 pounds green beans, stem ends snapped off
- 3 cloves garlic, peeled and gently smashed
- 4 tablespoons extra-virgin olive oil
- 3-4 tablespoons red-wine vinegar
- 1/2 small red onion, peeled and thinly sliced
- 1 medium yellow tomato, sliced 1/2-inch thick (or use a Roma if yellow tomatoes aren’t available)
- 2 cups of small, mixed heirloom tomatoes, halved (think grape, cherry and pear tomatoes… small and sweet!)
- 1/4 cup shaved parmesan cheese
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and top with parmesan cheese and lots of freshly ground pepper. Serve at room temperature.
This week I decided to whip up a lovely clutch based on a tutorial found here. This blog is great, and there are loads of great tutorials… you should definitely go have a look. The tutorial for this clutch is really well done and easy to follow. And I love the pockets! So fun and practical. I think the whole project took me about 45 minutes from start to finish. Not bad for a laid back Saturday morning.