GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD
Steps:
- Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.) Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn. Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and and tomatoes. Mix basil, shallot, and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.
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DBL Kid
[email protected]Delicious!
keirra montgomery
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen corn, depending on what I have on hand. The dressing is also really simple to make and it's the perfect balance of sweet and tangy.
Rifat prodhan
[email protected]This salad was a hit at my last barbecue! The combination of green beans, cherry tomatoes, and grilled corn is so refreshing and flavorful. I also love the addition of the feta cheese and red onion, which add a nice salty and tangy flavor. I will def