Southwestern Summer Salad
|Dried pepper||1 (Chipotle Variety)|
|Fresh green beans/One 16-ounce package frozen cut green beans||1 Pound, fresh one cut into 1-inch pieces|
|Fresh ears of corn/One 16-ounce package frozen whole kernel corn||6|
|Garlic||2 Clove (10 gm), minced|
|White wine vinegar||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Frozen orange juice concentrate||1 Tablespoon, thawed|
|Fresh basil leaves||1⁄2 Cup (8 tbs) (Loosely Packed)|
|Fresh parsley||1⁄4 Cup (4 tbs) (Loosely Packed)|
|Shallot||1 , cut up|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, chopped|
|Plain croutons||1 Cup (16 tbs)|
1. Rinse dried pepper in water; cut open and discard stem and seeds. Cut pepper into small pieces. Pour boiling water over pepper and soak 20 to 30 minutes to soften; drain well.
2. Meanwhile, in a saucepan cook fresh beans, if using, in a small amount of boiling water, covered, about 15 minutes or till crisp-tender; drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water about 4 minutes or till corn is tender; drain. (If using frozen beans and corn, cook according to package directions; drain.) Set vegetables aside to cool.
3. In a food processor bowl or blender container, combine pepper pieces, garlic, vinegars, juice concentrate, herbs, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; process till combined. Add oil in a thin stream, processing till nearly smooth. Pour 1/3 cup dressing over vegetables. (Chill remaining dressing for another use.) Add tomato and croutons, tossing lightly. If desired, serve on a bed of flowering kale.