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HomeLearning KitchenVegetables - Green Beans - Green And Yellow Bean Salad With Sweet White Corn And Tarragon-dijon Vinaigrette
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Post by :mbumbarova
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1119
Click below to download : Vegetables - Green Beans - Green And Yellow Bean Salad With Sweet White Corn And Tarragon-dijon Vinaigrette (Format : PDF)
Vegetables - Green Beans - Green And Yellow Bean Salad With Sweet White Corn And Tarragon-dijon Vinaigrette
Source: Cooking.com2 cups green beans, halved
1 cup yellow wax beans, halved
5 cups fresh white corn kernels (from 6 ears)
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons chopped fresh tarragon
2 garlic cloves
1/2 cup vegetable oil
1/4 cup olive oil
Cook green and yellow beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and rinse beans under cold water to cool. Pat dry with paper towels. Combine beans, corn, bell pepper and onion in large bowl. Cover and refrigerate.
DO-AHEAD TIP: Vegetables can be prepared up to 1 day ahead. Keep refrigerated.
Blend vinegar, mustard, tarragon and garlic in food processor. Slowly blend in both oils. Season vinaigrette to taste with salt and pepper.
Toss vegetables with enough vinaigrette to coat. Season salad to taste with salt and pepper.
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1 1/2 pounds green beans, ends trimmed 1 teaspoon toasted sesame oil 1 teaspoon hot sesame oil salt 2 teaspoons unhulled sesame, toasted Preheat oven to 450 degrees F. Place rack in upper third of oven. Place beans on large (preferably nonstick) jelly-roll pan (don't have to be in a single layer). Drizzle with oils, season generously with salt and toss to coat. Roast in oven at 450 degrees for 4 minutes. Toss and roast for 4 more minutes. Transfer to serving dish. Garnish with sesame seeds.
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1 1/2 lb. green beans -- stem end trimmed 2 tsp. salt 2 tbsp. extra-virgin olive oil 1/2 cup red bell pepper -- slivered 1/2 tsp. hot red pepper flakes -- or to taste 1 clove garlic -- cut in slivers 1 tbsp. fresh parsley -- coarsely chopped Heat a large pot of water to boiling. Add the green beans and salt; stir until the water returns to a boil. Boil the beans until tender but still bright green, about 8 minutes. Drain immediately. Meanwhile, heat the oil, red bell pepper and red pepper flakes in a medium skillet. Cook, stirring,
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