Corn and Green Bean Salad With Tomatillo Dressing
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¼pound fresh tomatillos, husked
- 1small serrano or ½ jalapeño chili
- 1tablespoon fresh lime juice
- 10cilantro sprigs
- 1tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
- 1garlic clove, peeled
- 3tablespoons extra virgin olive oil
- Salt to taste
- Kernels from 2 ears corn
- ¾pound green beans, trimmed and cut in 2-inch lengths about 3 cups
- 1large or 2 medium tomatoes, cut in ¼-inch dice
- 4radishes, cut in half lengthwise then sliced thin in half-moons
- 2tablespoons minced chives
- Lettuce leaves for the platter or bowl
- ¼cup crumbled queso fresco (1 ounce)
For the Dressing
For the Salad
Preparation
For the Dressing
- Step 1
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
- Step 2
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. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.
- Advance preparation: You can prepare the dressing and the salad several hours before serving, but don’t toss together until ready to serve. Refrigerate in separate bowls.
Private Notes
Cooking Notes
My dressing tasted a little on the bitter side. Did I roast the tomatillos too much?
Sorry about this omission; will correct. I would use a small serrano chile or 1/2 of a big jalapeño.
I too added farro to make this salad a full meal. We don’t like spicy so I started from scratch on the dressing, using lime, balsamic, mustard, olive oil and the liquid scraped from the cobs after the corn kernels were removed. The combination of textures and flavors and the summer veggie goodness make this a winner.
Added farro to make it a meal. The veg were way overdone at 5mns. Next time I’d do 2 or 3.
Pretty tasty, but I'd rather do something else with all of these ingredients
Amazing salad. I doubled the amount to fit a bigger crowd. Got tons of praises
My dressing tasted a little on the bitter side. Did I roast the tomatillos too much?
It's not the end of summer and the green beans at the store were not worth the buying, so I subbed canned (drained & rinsed ) black beans. It was pretty darn good.
Since the recipe omitted what type of chili, I would be interested in knowing what type of chili Ms. Shulman intended.
Andree's use of chipotle in adobo sounds great- the smoky-ness would be nice so I may just run with that the next time around.
Sorry about this omission; will correct. I would use a small serrano chile or 1/2 of a big jalapeño.
The recipe did not include what kind or how much chili to include, so I used one tablespoon (ish) of Chipotles en adobo.
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