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  • 1 Rating

This sensational spicy salad showcases summer vegetables. You can easily double the ingredients to make enough for potlucks and neighborhood block parties.

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Ingredients

Directions

  • In a covered large saucepan cook fresh beans, if using, in a small amount of boiling water for 12 to 15 minutes or until crisp-tender. Drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water about 10 minutes or until corn is tender. Drain. (If using frozen beans and corn, cook according to package directions; drain). Set vegetables aside to cool.

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  • Meanwhile, rinse dried pepper in water; cut open and discard stems and seeds. Cut pepper into small pieces. Soak in boiling water for 20 to 30 minutes or until softened; drain well.

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  • Place pepper pieces, garlic, vinegars, juice concentrate, basil, parsley, shallot, salt, and black pepper in bowl of food processor or blender container. Cover and process or blend until combined. Add oil in a thin stream, processing or blending until nearly smooth.

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  • Pour 1/3 cup of the dressing over vegetables. (Cover and chill remaining dressing for another use.) Add tomato chunks and croutons; toss lightly. If desired, serve on a bed of purple flowering kale. Makes 6 to 8 side-dish servings.

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Nutrition Facts

227 calories, (1 g saturated fat, 0 mg cholesterol, 58 mg sodium, 33 g carbohydrates, 5 g fiber, 5 g protein.


Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0