recipes

 
 

Regional

Seasonal

Sustainable

Convivial

CORN, TOMATO, AND BEAN SALAD


3 ears of corn

1 pound green beans

1 pound yellow beans

1 basket cherry tomatoes (a mix of red and yellow is nice)

1/2 cup shredded basil

1/2 cup olive oil

1/4 cup Sandi’s herb vinegar

salt and pepper


Cut the corn from the cob and barely cook with a few tablespoons of water.

Cut the beans into approximately 1 inch sections and barely cook with a few tablespoons of water.

Cut the cherry tomatoes in half and mix together with the corn and beans.

Sprinkle with oil, vinegar, salt, and pepper, and gently mix.

This may be served warm or at room temperature.


Option: Add pitted black olives and toss with pasta and grated cheese for a main dish.


Burk done at the Mt Vernon Farmers Market


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