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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is part of the Go Greek spread in Redbook Magazine. It's for a crowd, but can easily be scaled down, if need be. Ingredients:
6 ounces ripe yellow tomatoes, coarsely chopped |
1/4 cup extra virgin olive oil |
3 tablespoons balsamic vinegar |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 shallot, minced |
1 red chili, seeded and minced |
1 lb green beans, trimmed |
1 lb yellow wax bean, trimmed |
1 1/2 cups corn (2 large ears, kernels removed) |
2 tablespoons fresh dill, snipped |
Directions:
1. In a blender, puree tomato, olive oil, salt and pepper until emulsified; transfer to a bowl, then stir in shallots and minced chili.
2. Cook green and yellow beans in salted water until crisp tender, about 4 minutes; stir in corn and cook an additional minute.
3. Drain vegetables, rinse under cold water to stop cooking, then pat dry with paper towels.
4. Add to a large serving bowl, toss with dressing and dill.
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