Grilled Corn Salad With Green Beans And Garden Tom... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I do not want to cook a lot when the heat is around 90+ and cold salads work for my family. I do grill corn on the cob (sprayed with olive oil and sprinkled with salt and pepper before grilling) and blanch green beans for 3 minutes in boiling water. Read more . The rest is just chopping and assembling. Put the butt of the corn cob in the center hole of a bundt pan and cut the kernels of corn off the cob. The bundt pan collects all the corn and the center hole keeps the cob steady. Ingredients:
1 teaspoon dijon mustard |
3 tablespoons sherry vinegar |
1/4 cup extra virgin olive oil |
1/2 t. sugar |
salt and pepper |
4 ears corn, grilled (before grilling, spray with olive oil then sprinkle with salt and pepper.) |
1 pound green beans, blanched and cooled |
1 pint yellow and red cherry tomatoes, halved (or use the tomatoes in your garden) |
1/2 sweet onion, thinly sliced |
1/3 cup basil leaves, thinly shredded |
4 ounces gouda cheese, diced into small cubes |
Directions:
1. Prepare vinaigrette by whisking together mustard, vinegar, oil, sugar, salt and pepper. Set aside.
2. Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion, Gouda cubes and basil. Drizzle vinaigrette over and toss to combine. Chill salad until ready to eat.
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