Grilled Corn Salad With Green Beans And Tomatoes Recipes

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES

Steps:

• Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.

GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL

Steps:

• Cut the corn kernels from the ears, while bringing a pot of water to a boil.
• When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
• Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
• Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
• Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
• Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
• Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.