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Green Bean and Corn Salad




Source of Recipe


Simply Perfect Picnics






List of Ingredients



• 1 chipotle pepper
  
• 1 lb fresh green beans, cut into 1" pieces, or one 16-oz pkg frozen cut green beans
  
• 6 fresh ears of corn or one 16-oz pkg frozen whole kernel corn
  
• 2 cloves garlic, minced
  
• 2 T white wine vinegar
  
• 1 T balsamic vinegar
  
• 1 T frozen orange juice concentrate, thawed
  
• 1/2 cup loosely packed fresh basil leaves
  
• 1/4 cup loosely packed fresh parsley
  
• 1 shallot, cut up
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/4 cup olive oil
  
• 1 large tomato, chopped
  






Instructions



1. Rinse chipotle pepper in water; cut open and discard seeds and stem. Cut pepper into small pieces. Soak in boiling water in a small bowl for 20 to 30 minutes or till softened; drain well.
   
2. Cook fresh beans, if using, in a small amount of boiling water in a covered saucepan for 12 to 15 minutes or till crisp-tender; drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or till corn is tender; drain. (If using frozen beans corn, cook according to package directions; drain.) Place beans and corn in a bowl or container and let cool while preparing dressing.
   
3. For dressing, place pepper pieces, garlic, vinegars, juice concentrate, basil, parsley, shallot, salt, and pepper in a food processor bowl. Cover and process till combined. Add oil in a thin stream, processing till nearly smooth.
   
4. Pour 1/3 cup dressing over vegetables. (Cover and chill remaining dressing for another use.) Add chopped tomato; toss lightly. Cover and transport to picnic. Or cover and chill for 1 hour; transport in an insulated container with ice packs. Serve at room temperature or chilled.
   






Final Comments


Makes 6 side-dish servings.