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Monday, July 11, 2011

Corn, corn, everywhere...

Jersey corn rocks. Right now, it's everywhere...and it's delicious. Which is why sometimes you may get a little carried away when you're cooking it.

So, the next time you find yourself up to your ears in corn, make this salad.

Fresh Corn & Green Bean Salad
3 ears cooked corn, kernels removed
1 pound green beans, ends trimmed, cooked al dente
2 large spring onions, chopped
5 red potatoes, cooked and peeled, roughly chopped
3 large tomatoes, roughly chopped
2/3 cup extra virgin olive oil
1/2 cup red wine vinegar
Salt and pepper to taste

Combine all vegetables in a large bowl. Toss with oil and vinegar, then season to taste. Serve at room temperature or refrigerate to serve cold.

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At July 11, 2011 at 10:58 AM , Anonymous Anonymous said...

stop cooking till I get there!

At July 11, 2011 at 3:01 PM , Anonymous Nicole@HeatOvenTo350 said...

Oooh, corn season hasn't quite gotten out here yet, but I'm so excited for when it does. I love all the fresh veggies in this salad. It looks perfect for summer!

At July 11, 2011 at 6:13 PM , Anonymous Maris(In Good Taste) said...

Love jersey corn. This salad looks so wonderful! Such cute serving spoons!


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