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Summer is a great time for homegrown veggies, and this salad is a delicious way to enjoy all those wonderful flavors!
This salad is also gluten-free!4 ears corn-on-the-cob, tassels and husks removed
1 pound fresh green beans, trimmed and cut into bite-size pieces
1/4 cup minced shallot
1 clove garlic, minced
3 tablespoons Dierbergs extra virgin olive oil
2 tablespoons balsamic vinegar
2 cups halved grape or cherry tomatoes
1 cup coarsely chopped fresh basil
Coarse salt and freshly ground black pepper Place corn in large pot of boiling water; cook for 2 minutes. Remove corn from water; set aside to cool slightly. Return water to a boil. Add green beans; cook until crisp-tender, about 6 minutes. Drain well. Cut kernels from corn with serrated knife and place in large bowl; add green beans. In small bowl, stir together shallot, garlic, olive oil, and vinegar. Drizzle over vegetables; toss until well mixed. Add tomatoes, basil, salt, and pepper; gently toss until well mixed.
Makes 10 servings Servings: Per serving Calories: 97 Cholesterol: 0 mg
Fat: 5 g
Sodium: 9 mg
Carbohydrates: 14 g
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