Serving Up Summer.....

I took a bite out of summer tonight and it was in the shape of this delicious vegetable salad. The recipe comes from one of my favorite cooking blogs The Spice Garden.   Susan has no fear in the kitchen and makes a myriad of amazing dishes. Here is the recipe.

Ingredients:

3 ears of fresh corn

1 1/2 lb. fresh green beans, washed and tipped

3 garlic cloves, peeled and smashed

1/4 c. olive oil

3 tbsp. red wine vinegar

  1/2 small red onion, thinly sliced

1 yellow tomato, sliced into 1/2 inch chunks

2 cups cherry tomatoes, halved

Kosher salt

Making the Salad:

1. Bring a big pot of water to a boil and cook the corn for about 7 minutes. Remove the corn and drop it into a  big bowl of ice water.
2. Drop the prepped green beans into the same boiling water and cook for about 7 minutes – until tender crisp. Drop the beans into the ice water to stop the cooking.
3. Cut the corn kernels from the corncobs and run the knife down the cobs to bring out the sweet juices. Place the corn and juices in a salad bowl.
4. Drain the beans and let them dry on some paper towels. Slice in half on the diagonal and add to the corn.
5. Smash the garlic cloves and add them to the beans and corn.
6. Toss 3 tbsp. of the olive oil into the mix and set the bowl aside to let the garlic spread its essence.
7. Prepare the onions and tomatoes.
8. Just before serving, toss the red wine vinegar, tomatoes, and onions into the salad.
9. Sprinkle on kosher salt and drizzle the rest of the olive oil.
10. Serve with a nice crusty bread and red wine.

I did make a few additions.  I used half a pound of butter beans along with the green beans, a sliced orange pepper and added two medium read potatoes. I really liked the creaminess of the potato along with the crispness of the other vegetables.  Visit Susan's blog, you will love her recipes.  Thank you Susan,  the salad was a huge hit.