Snap Bean and Corn Salad

Total Time
20mins
Prep 15 mins
Cook 5 mins

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 Nutrition

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.
Most Helpful

5 5

really fresh tastes good ,did scale back used canned beans ,frozen corn ,cut iin half worked fine