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Grilled Corn & Green Bean Salad
From the August 2010 issue of Cuisine at home
Makes: 4 cups
Total Time: 20 minutes
| FOR THE VINAIGRETTE— | |
|---|---|
| 2 | Tbsp. canola oil |
| 2 | Tbsp. red wine vinegar |
| 1 | Tbsp. honey |
| 1 | tsp. Dijon mustard |
| Salt to taste | |
| FOR THE SALAD— | |
| 4 | ears fresh corn, shucked |
| 1⁄2 | lb. green beans, trimmed |
| 1 | Tbsp. canola oil |
| 1⁄4 | cup fresh basil |
| Salt to taste | |
Nutrition Information
Per serving: 196 cal; 9g total fat (1g sat); 0mg chol; 80mg sodium; 24g total carbs; 4g fiber; 4g protein
Preheat grill to medium-high.
Whisk together 2 Tbsp. oil, vinegar, honey, and Dijon for vinaigrette.
Toss corn and green beans with oil.
Grill corn, rotating, until it starts to blacken, about 2 minutes per side. Grill beans over medium heat until cooked through, about 3 minutes. Transfer corn to a cutting board; set aside until cool enough to handle, about 5 minutes.
Slice corn from the cob; combine kernels and beans in a bowl and toss with vinaigrette and basil.
Season salad with salt.