Green bean, corn, tomato and cucumber salad.
I’m always on the look out for interesting side dishes. I can usually figure out a decent main dish, but then my creativity wanes when it comes to the sides. Here’s a dish that I found in Fresh and Fast Vegetarian that fits the bill for summer mains like grilled chicken, burgers, or pork. And, if you need to lose 20 pounds for a wedding in October like I do, you can use this side as the main.
Green Bean, Corn, Tomato and Cucumber Salad
6 oz green beans, cut into 1 inch lengths
1 1/2 tsp coarse salt
1 cup fresh corn kernels (from 2 ears)
2 medium tomatoes, cut into thin wedges
1/2 cup sliced cucumber
1/4 cup fresh basil leaves
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Cook the green beans in salted water (1 tsp) until crisp-tender, about 5 minutes. Drain and rinse and then place in a bowl with a handful of ice cubes to chill.
Combine the corn, tomatoes, cucumber, basil, oil, lemon juice and the remaining 1/2 tsp salt in a bowl. Drain the green beans, remove the ice, and blot the beans dry. Add the beans to the salad bowl and toss to blend. Serve at room temp.