Fresh Corn Summer Salad

Name: Fresh Corn Summer Salad
Ingredients: 3 cups fresh corn kernels (from about 5 ears); 1/4 cup chopped scallions; 2 small young zucchini (about 1/2 pound), diced; 2 small ripe tomatoes (about 1/2 pound), seeded and diced; 1 orange sweet bell pepper, seeded and diced; 1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths; 1/2 cup packed basil leaves; 1 jalapeno pepper, seeded and chopped; 1 clove garlic, minced; 1/2 cup extra virgin olive oil; 2 tablespoons lime juice; Salt and freshly ground black pepper

12 ingredients

5 steps

Ingredients

3 cups fresh corn kernels (from about 5 ears)
1/4 cup chopped scallions
2 small young zucchini (about 1/2 pound), diced
2 small ripe tomatoes (about 1/2 pound), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
1/2 cup packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper

Directions

1

In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter.
2

Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
3

In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice.
4

Puree until smooth, and season to taste with salt and pepper.
5

Pour the dressing over the vegetables, and serve.