Southwestern Summer Salad Recipe
Ingredients
| 1 dried chipode pepper | ||
| 1 lb. fresh green beans, cut into 1-inch pieces, or one 16-oz. pkg. frozen cut green beans | ||
| Ears of corn | 6 , frozen | |
| Garlic | 2 Clove (5gm), minced | |
| White wine vinegar | 2 Tablespoon | |
| Balsamic vinegar | 1 Tablespoon | |
| 1 Tbsp. frozen orange juice concentrate, thawed | ||
| 1/2 cup loosely packed fresh basil leaves | ||
| 1/4 cup loosely packed fresh parsley | ||
| 1 shallot, cut up | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Tomato | 1 Large, chopped | |
| 1 cup plain croutons | ||
Directions
1. Rinse dried pepper in water; cut open and discard stem and seeds. Cut pepper into small pieces. Pour boiling water over pepper and soak 20 to 30 minutes to soften; drain well.
2. Meanwhile, in a saucepan cook fresh beans, if using, in a small amount of boiling water, covered, about 15 minutes or till crisp-tender; drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water about 4 minutes or till corn is tender; drain. (If using frozen beans and corn, cook according to package directions; drain.) Set vegetables aside to cool.
3. In a food processor bowl or blender container, combine pepper pieces, garlic, vinegars, juice concentrate, herbs, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; process till combined. Add oil in a thin stream, processing till nearly smooth. Pour 1/3 cup dressing over vegetables. (Chill remaining dressing for another use.) Add tomato and croutons, tossing lightly. If desired, serve on a bed of flowering kale.
2. Meanwhile, in a saucepan cook fresh beans, if using, in a small amount of boiling water, covered, about 15 minutes or till crisp-tender; drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water about 4 minutes or till corn is tender; drain. (If using frozen beans and corn, cook according to package directions; drain.) Set vegetables aside to cool.
3. In a food processor bowl or blender container, combine pepper pieces, garlic, vinegars, juice concentrate, herbs, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; process till combined. Add oil in a thin stream, processing till nearly smooth. Pour 1/3 cup dressing over vegetables. (Chill remaining dressing for another use.) Add tomato and croutons, tossing lightly. If desired, serve on a bed of flowering kale.
Chef
