Green Bean And Corn Salsa Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fresh corn is so tender, there's usually no need to cook it before adding to salsas and salads. Use fresh corn as soon after you buy it as possible- the longer it is off the stalk, the starchier and tougher it gets. Read more . Adapted from a recipe in VEGETARIAN TIMES July/August 2007. Ingredients:
1 lb. green beans, trimmed |
4 cups corn kernels, fresh off the cob or frozen (thawed) |
1/2 medium red onion, thinly sliced (about 1/2 cup) |
1/4 cup olive oil |
1/3 cup chopped cilantro |
2 tbs. lemon juice |
1 jalapeno pepper, finely diced |
salt and pepper to taste |
Directions:
1. Bring large pot of water to a boil. Cook green beans 5 minutes, or until tender. Drain beans and refresh them in ice water. When cool, chop beans into 2-inch pieces.
2. Toss together green beans, corn, onion and oil in large bowl. Add cilantro, lemon juice, and jalapeno pepper. Season with salt and pepper. Top with lemon zest.
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