Corn and Green Bean Salad
Source of Recipe
Ladies Home Journal July 1995
Recipe Introduction
Prep time: 20 minutes
Cooking time: 7 minutes
List of Ingredients
8 ears corn, shucked and cooked (4 cups)
1 pound green beasn, cut in 1/4-inch pieces
salt
3 tablespoons cider vinegar
1/2 teaspoon freshly ground pepper
3 tablespoon olive oil
1/3 cup minced red onion
2 tablespoons chopped fresh parsleyRecipe
1. Cut kernels from cobs. Meanwhile, cook beans in medium saucepan of boiling salted water 3 to 5 minutes, until tender-crisp. Drain and rise under cold water. Pat dry on paper towels.
2. Whisk vinegar with 1 teaspoon salt and pepper in large bowl; whisk in olive oil. Add corn, green beans, onions and parsley and toss to coat. Makes 6 1/2 cups.
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