Grilled Corn, Green Bean & Tomato Salad
4 ears sweet corn, husked
About 1-2 T. cooking oil (olive oil / avocado / canola)
1 lb. green beans, trimmed
1 pint cherry tomatoes, halved (or equivalent larger tomatoes, sliced/chopped)
Salt & Pepper, to taste
1 small bunch cilantro, leaves roughly chopped (reserve some for the dressing)
Brush ears of corn lightly with the oil and season with salt and pepper. Grill corn over medium-high heat, turning frequently, until some kernels are turning a medium brown. Cool and cut corn from the cobs. Transfer to a large mixing bowl.
Blanch the green beans in boiling, salted water, then shock them in ice water. Cut in half, if desired. Add beans to the bowl with the corn. Add halved cherry tomatoes. Set aside.
Creamy Cilantro-Buttermilk Dressing
1 cup well-shaken buttermilk
½ cup mayonnaise
2 T. olive oil
1 T. lime juice
1 garlic clove, minced
1 small jalapeno pepper, seeded and minced
1 to 2 T. chopped cilantro + more as needed / for garnish
Kosher salt & black pepper, to taste
For dressing: Blend all ingredients in a blender until smooth. Keeps 1 week in the refrigerator,
in a sealed container. (Makes about 1 ¾ cups – you’ll have a little more than you need.)
Gently toss some of the buttermilk dressing with the corn-bean mixture. Add more as needed.
Stir in additional chopped cilantro to taste. Adjust seasonings with salt and pepper, and serve.
Serves 6 as an appetizer or side dish.
Roasted Green Beans with Gremolata
1 lb. green beans, trimmed
1 T. olive oil
A couple pinches of sugar
Salt and pepper, to taste
2 T. minced fresh parsley
1 t. grated lemon zest
1 garlic clove, minced/mashed
Salt & pepper, to taste
For beans: Heat oven to 475 degrees. Combine beans, olive oil, pinches of sugar, ½ t. salt and
pepper to taste in a large bowl and toss to coat beans. Spread beans out onto a sheet pan and
tightly cover with foil. Roast for 8-10 minutes. Remove foil and roast another 8-10 minutes, or
until spotty brown and fork tender, stirring halfway through.
Meanwhile, combine the parsley, lemon zest and garlic in a small bowl, and season with salt
and pepper. Transfer beans to a serving platter, sprinkle with gremolata and serve.
More Gremolata Variations!
- Try adding 3-4 Tablespoons of nuts: (minced pistachios, or pine nuts) to the gremolata
- For more crunch, add panko bread crumbs, toasted in a little olive oil in a skillet.
- Orange-Mint Gremolata (also good on asparagus!): 2 T. minced mint, 2 T. minced
parsley, 2 t. grated orange zest, 1 minced garlic clove, pinch of cayenne pepper.
- Cilantro-Lime Gremolata: 4 T. minced cilantro, 2 t. lime zest, 1 minced garlic clove.
Recipe from Cook’s Illustrated