CORN, TOMATO & GREEN BEAN SALAD WITH BASIL OIL

Ellen Bales

By
@Starwriter

Just got this lovely salad recipe today from my organic delivery company. Can't wait to try it!
Recipe & photo: Green Bean Delivery
07-17-14


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Serves:

4

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2
ears corn
1 lb
green beans, trimmed and snapped in half
2 large
tomatoes, cored and diced
1 oz
basil, leaves removed and stems discarded
1/4 c
olive oil, extra virgin
salt and freshly ground black pepper

Directions Step-By-Step

1
Bring a large pot of water to a boil. Remove the husks and silks from the corn and add to boiling water. Cook for 5 minutes and then remove from heat and allow to cool. Add the green beans to the boiling water and cook for 5 minutes. Remove from heat and run cold water over the top to stop the cooking process.
2
Cut the kernels away from the cobs and add the kernels to a medium mixing bowl. Add the green beans and tomatoes.
3
In a food processor, add the basil leaves. Turn on the food processor and slowly add oil in the top. Process until smooth. Season with a pinch of salt and a couple turns of a pepper grinder.
4
Drizzle the basil oil over the corn, tomatoes, and green beans. Toss to coat the salad.
5
NOTE: You may prefer your green beans cooked a bit longer than 5 minutes.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Wheat Free
Other Tags: Quick & Easy, Healthy, Heirloom