Corn and Bean Salad
Perfect for a late summer, early autumn picnic, this salad comes together in a flash and will last a few days in the fridge. It’s great room temperature, a little warm, or straight from the refrigerator!
Grain free - Gluten free - Vegan
Serves 4-6
1 bunch radishes, sliced thin
1-2 ears corn on the cob
Handful of sunflower sprouts,
1 large handful green beans
1 sweet red pepper, or more depending on their size, sliced into bite-sized pieces
Sherry Shallot Vinaigrette
1 large shallot
1 1/2 Tbsp. sherry vinegar
Kosher salt and freshly-cracked black pepper
1/4 cup extra virgin olive oil
In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil.
Cook green beans in salted boiling water for 4-5 minutes, just until tender. Add corn cobs the last 2-3 minutes.
Roughly chop cooked green beans, and cut corn kernels off the cob.
Add all veggies to a bowl, toss with dressing. Taste and adjust seasoning accordingly.
Sherry Shallot Vinaigrette from Food & Wine, by Melissa Rubel Jacobson