Ladies Lunch on the Lake

Sweet corn, tomato and kidney bean salad
Image by bluepoppy6 via Flickr

I attended the Pewaukee Lake Volunteer Service Club summer picnic today and brought this great summer salad.  It’s from “Reading, Writing, and Recipes:  a cookbook from the University School of Milwaukee community.”  A true hit!

Chopped Vegetable Salad

2 ears fresh corn, husk and silk removed

1/2 lb. green beans, trimmed and cut into 1/4 inch pieces

1 cup grape tomatoes, halved

1 small red bell pepper, seeded and deveined, cut into 1/4 inch pieces

1 small yellow pepper, seeded and deveined, cut into 1/4 inch pieces

1 small red onion, chopped

4 dill cucumbers, peeled (I used one regular cucumber), seeded, and cut into 1/4 inch pieces

3/4 cup fresh cilantro leaves, c hopped

2 T. extra-virgin olive oil

2 T rice wine venegar

1 tsp. freshly ground black pepper

1 tsp salt

Prepare an ice bath in large mixing bowl; set aside.  Bring a medium saucepan of water to a boil.  Add corn and blanch until tender, about 6 minutes.  With tongs, remove from water, and plunge immediately into ice bath.  Continue to boil water for green beans.  when corn is thoroughly cooled, removed from ice bath.

Using a large knife, removed kernels from cobs.  Transfer kernels to a large bowl.  Add green beans to boiling water.  Blanch until tender, about 1 minutes.  With a slotted spoon, removed from water, and plunge immediately into ice bath.  When beans are thoroughly cooled, drain in colander.

Add green beans, tomatoes, red and yellow peppers, onion, cucumber and cilantro to corn.  Stir to combine.

In a small bowl, mix olive oil, vinegar, salt, and pepper.  Adjust for seasoning.  Pour into bottom of salad bowl.  Pour salad mixture and toss salad with dressing.

Can be prepared a day in advance.  Serve at room temperature.

(Thanks to Pam S. from USM for putting this recipe in the USM cookbook!)

Reblog this post [with Zemanta]
Advertisements

One response to “Ladies Lunch on the Lake

  1. Cindy Zautcke

    I made this salad again last night, but this time I used Italian flat leaf parsley and added some feta cheese. A hit, once again!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s