Corn and Green Bean Salad With Tomatillo Dressing Recipe

Name: Corn and Green Bean Salad With Tomatillo Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound fresh tomatillos, husked; 1 tablespoon fresh lime juice; 10 cilantro sprigs; 1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed; 1 garlic clove, peeled; 3 tablespoons extra virgin olive oil; Salt to taste; Kernels from 2 ears corn; 3/4 pound green beans, trimmed and cut in 2-inch lengths about 3 cups; 1 large or 2 medium tomatoes, cut in 1/4-inch dice; 4 radishes, cut in half lengthwise then sliced thin in half-moons; 2 tablespoons minced chives; Lettuce leaves for the platter or bowl; 1/4 cup crumbled queso fresco (1 ounce)

Servings: persons

1/4 pound fresh tomatillos, husked
1 tablespoon fresh lime juice
10 cilantro sprigs
1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
1 garlic clove, peeled
3 tablespoons extra virgin olive oil
Salt to taste
Kernels from 2 ears corn
3/4 pound green beans, trimmed and cut in 2-inch lengths about 3 cups
1 large or 2 medium tomatoes, cut in 1/4-inch dice
4 radishes, cut in half lengthwise then sliced thin in half-moons
2 tablespoons minced chives
Lettuce leaves for the platter or bowl
1/4 cup crumbled queso fresco (1 ounce)

1
Preheat the broiler.
2
Cover a baking sheet with foil and place the tomatillos on top, stem side down.
3
Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side.
4
Turn over and broil on the other side for two to five minutes, until charred on the other side.
5
Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet.
6
Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth.
7
Taste and adjust salt, and set aside.
8
Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender.
9
Remove from the heat, refresh with cold water and drain on paper towels.
10
Place in a bowl and toss with the tomato, radishes, chives and the dressing.
11
Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pound fresh tomatillos, husked, 1 tablespoon fresh lime juice, 10 cilantro sprigs, 1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed, and more.

Yes, Corn and Green Bean Salad With Tomatillo Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Green Bean Salad With Tomatillo Dressing

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