Tomato, Corn and Green Bean Salad
What To Do With All Those Green Beans?
It’s a challenge every year to find new ways to process the things we grow in the garden. While canning, freezing, and drying are necessary to keep the harvest from ending up as compost, there’s nothing like eating tomatoes and green beans freshly picked. But how many ways can you eat a fresh tomato or green beans? This tomato, corn and green bean salad recipe is the newest in our ever-growing repertoire of garden-friendly recipes. This recipe is modified from the one on Martha Stewart‘s website.
1/2 lb green beans
1 cup chopped tomatoes
1 ear corn on the cob
1 Tbl chopped red onion, size about same as a corn kernel
1 Tbl olive oil
1 Tbl red wine vinegar
1 clove garlic
1/4 tsp sea salt, plus more for cooking
- Clean green beans, snip off ends but don’t chop.
- Husk corn and remove silks.
- Wash and core tomatoes, then chop to about 1/2″.
- Peel garlic. Make slits in it with a knife but be careful not to cut all the way through. You want the garlic to remain whole. This will allow the garlic flavor to permeate the salad without being overwhelming, and it’ll make it easier to remove later.
- Boil salted water in a large pot.
- Cook corn about 5 minutes.
- Remove corn from pan, rinse under cold water and set aside.
- Add green beans to water and return to boil for about 5 minutes.
- Remove beans and rinse under cold water.
- Combine beans, corn, tomato and garlic in large bowl and toss.
- Make dressing by whisking oil, vinegar and salt in small bowl.
- Pour dressing over vegetables.
- Refrigerate tomato, corn and green bean salad for about an hour.
- Remove whole garlic clove.
- Serve at room temperature.
Makes two good-size servings of tomato, corn and green bean salad.
Approximately 150 calories per serving.