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Summer Salad

Healthy.Eater's picture
Ingredients
  Sweet corn ears 4 , husks and silk removed
  Green beans 1 Pound (Romano, Haricot Vert, Or String)
  Cherry tomatoes 1 Pint, sliced in half
  Kosher salt 2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Basil leaves 23 Large, washed and dried (8 Rolled Into Small Bundles And Sliced Finely And 15 Left Whole)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Aged red wine vinegar 2 Tablespoon
Directions

1. Blanch the corn in salted boiling water for 4 minutes and lay the ears on a towel to cool. Snap off the ends of the beans, break the beans into 2-inch pieces, and blanch for 6 minutes. Cool on a towel.
2. Place the tomatoes into a large bowl with the kosher salt and the pepper. Cut the kernels off the corn cobs with a sharp knife. Place them into the bowl of tomatoes, along with the cooled beans and the sliced basil.
3. Toss the salad with the oil and vinegar, top with the whole basil leaves, and season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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4.065385
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1304 Calories from Fat 563

% Daily Value*

Total Fat 61 g94.4%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4133.9 mg172.2%

Total Carbohydrates 171 g57.1%

Dietary Fiber 37 g148%

Sugars 40.9 g

Protein 32 g65%

Vitamin A 103.3% Vitamin C 207.7%

Calcium 14.1% Iron 26.1%

*Based on a 2000 Calorie diet

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Summer Salad Recipe