Snap BeanCorn Salad with Yellow Tomato Vinaigrette

1. 1

   Vinaigrette: Puree tomato, oil, vinegar, salt, and pepper in blender until emulsified; transfer to a bowl.

2. 2

   Stir in shallot and chile.

3. 3

   Salad: Cook green and yellow beans in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes.

4. 4

   Stir in corn; continue to cook 1 minute longer.

5. 5

   Drain in a colander; rinse beans and corn under cold water to cool.

6. 6

   Pat dry with paper towels.

7. 7

   Place bean mixture in a large serving bowl; add vinaigrette and dill and toss to dress.

* Per serving · 4 servings · Values may vary.

No additional tips available.