Thursday, August 13, 2009
GREEN BEANS AND CORN WITH TOMATO-HERB VINAIGRETTE
This recipe, from Jack Bishop’s Vegetables Every Day, tastes exactly as you’d expect, and I mean that in the best way possible. If you have sweet corn, tomatoes, and green beans at the peak of their fresh summer perfection, you don’t need to do much to them beyond a few minutes of cooking and a quick toss in a light vinaigrette. I quartered the recipe, and the big bowl of delicious veggies, served with a quesadilla on the side, made a perfect it’s-too-hot-to-stand-over-the-stove weeknight meal for one—particularly since I had already-cooked corn kernels ready to go, cut off an ear I’d boiled the night before while making myself some corn on the cob, which enabled me to skip Step 1 and part of step 3. I used some mixed heirloom cherry tomatoes, which always seem to work more neatly in salads than chunks from a bigger tomato, and just one herb (basil), since I needed such a small quantity. I’m looking forward to making more next time, with a full array of herbs, as a light side dish for me and A, and a full batch would also make a great salad option for a picnic or cookout. It just tastes like summer.
4 medium ears corn
2 medium ripe tomatoes (about 1 pound), cored and cut into ½-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
¼ cup minced fresh herbs (especially basil, tarragon, chives, parsley, and cilantro)
Salt and freshly ground black pepper to taste
1 pound green beans, ends snapped off
1. Remove the husks and silk from the corn. Cut the ears in half crosswise with a chef’s knife, stand each piece on its cut end, and slice downward several times to remove all the kernels (discard the cobs). You should have about 2½ cups kernels.
2. Bring several quarts of water to a boil in a large pot. While waiting for the water to boil, combine the tomatoes, oil, vinegar, herbs, and salt and pepper to taste in a large serving bowl. Set aside.
3. Add the beans and salt to taste to the boiling water. Cook for 3 minutes. Add the corn and continue cooking until the vegetables are tender, 2 to 3 minutes longer. Drain, shake dry, and then spread the vegetables over a clean towel so they dry quickly. Let cool to room temperature.
4. When the beans and corn are just barely warm (this will take about 10 minutes), toss them with the tomato mixture. Adjust the seasonings. Serve at room temperature. (This salad can be covered and set aside for up to 2 hours.)
Time: 30 minutes
Leftover potential: I didn't have any leftovers, but I imagine this would be fine the next day.