If you need a recipe that screams summer, it's probably this salad. Three of my favorite summer flavors combine in the salad. Everyone will be reaching for seconds!
12oz.haricots verts OR green beanscut into 3" pieces
2ears of cornshucked
2ripe peachessliced
ice bath
dressing
¼cupolive oil
¼teaspoongrated ginger
1clovegarlicminced
1tablespoonlemon juice
½teaspoonsalt + more
¼teaspoonpepper
Instructions
microwave method
Place ears of corn in microwave safe bowl with 2 tablespoons water. Cover. Microwave 4 minutes. Remove corn to let cool to the touch.
Microwave green beans with 2 tablespoons water, covered, for 4-5 minutes, depending on desired crunchiness. Immediately place vegetables in ice bath (large bowl of ice water).
stovetop steaming method
Place enough water in pot to cover corn (but leave corn out to begin). Bring to boil. Add corn. Boil 3-4 minutes. Remove corn to let cool to touch.
Boil water in a large saute pan. Add green beans, cover, and steam 4-5 minutes, depending on desired crunchiness. Immediately place vegetables in ice bath (large bowl of ice water).
salad
In a small bowl or jar, mix dressing ingredients together. For a stronger garlic flavor, make dressing ahead of time and let sit.
On a large cutting board or in a large bowl, slice kernels off corn husk. Add green beans after they've chilled in ice bath. Mix corn and green beans with dressing. Add sliced peaches. Mix again. Season with salt and pepper to taste.