Thursday, September 2, 2010
Corn, Tomato, and Bean Salad on Couscous
1 shallot, thinly sliced lengthwise
2 T. red, white or champagne vinegar
zest and juice of one lemon
½ C. olive oil
1 t. salt
In a small bowl, soak shallot in vinegar for at least ten minutes. Add oil, salt & pepper.
4 ears fresh corn
1 lb. green beans
1 small basket tomatoes
Small bunch basil, roughly chopped
Blanch (boil) corn in salted water for five minutes, then shock (put into ice water). Blanch and shock beans until tender (about 4 minutes). Cut tomatoes in half.
Toss the corn, beans, tomatoes & basil with vinaigrette and plate.
Serve on instant couscous.