CORN AND GREEN BEAN SALAD WITH TOMATILLO DRESSING
In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 20m
Yield Serves six generously
Number Of Ingredients 15
Steps:
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
- Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
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Hassan Santos
[email protected]This salad is a great make-ahead dish. I often make it the night before and then serve it for lunch or dinner the next day.
Akpobosam Samuel
[email protected]I love the pop of color that the tomatillos add to this salad. It's a beautiful dish that's also delicious.
Stacey Draine
[email protected]This salad is a great way to use up leftover corn on the cob. I simply cut the kernels off the cob and added them to the salad.
Abel Mambasasa
[email protected]I made this salad for a picnic and it was a huge hit. Everyone loved the unique flavor of the tomatillo dressing.
Jeremy Pierce
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and green beans, and they didn't even notice the tomatillos.
Bűbbly Bõbã
[email protected]I added some grilled chicken to this salad for a heartier meal. It was a great way to use up leftover chicken.
Alamzeb
[email protected]This salad was easy to make and turned out great! I used frozen corn and green beans, and it still tasted delicious.
Crazy Boy
[email protected]I'm not usually a fan of tomatillos, but I really enjoyed this salad. The tomatillo dressing was light and tangy, and it complemented the corn and green beans perfectly.
Shyam Nath sunuwar
[email protected]This is the perfect summer salad! It's light, refreshing, and flavorful. I love that it uses fresh, seasonal ingredients.
royal Family
[email protected]I've always been a sucker for corn and green bean salad, but this tomatillo dressing takes it to the next level. The flavors are so bright and fresh, and the dressing is creamy and tangy without being heavy.
Malak Saqib
[email protected]This salad was a hit at my last dinner party! The combination of corn, green beans, and tomatillos was unique and refreshing, and the dressing was the perfect tangy complement. I'll definitely be making this again.