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Southwestern Summer Salad

Everton.Stonehead's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Salad
Interest: 
Summer, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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