Zydeco Bean and Sweet Corn Salad
- serves 0
Lynn Crawford shares her recipe for a bean and sweet corn salad.
2 lb(s) green beans, trimmed
3 ears corn, husked
½ small red bell pepper, finely chopped
1 small red onion, finely chopped
4 cup Mesclun greens
⅓ cup chopped fresh basil
¼ cup extra-virgin olive oil
3 Tbsp lemon juice
1 clove garlic, minced
Hot sauce to taste
Salt and freshly ground pepper
1. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add corn and blanch until tender about 3 minutes. Drain and let cool enough to cut the kernels off the cobs.
2. Add the corn to the beans in the bowl. Add bell pepper, onion, basil, oil, vinegar, lemon juice and garlic; toss to mix well. Season with hot sauce, salt and pepper.