Green Bean, Corn, and Tomato Salad with Jalapeno Vinaigrette

By lbgtdep

Makes: 10 servings
Start to Finish: 45 mins

Ingredients

• 3 ears fresh sweet corn, husks and silks removed
• 1 1/2 pounds fresh green beans, trimmed
• 3 cups grape tomatoes
• 1/2 of a small red onion, thinly sliced
• 1 cup snipped fresh cilantro
• 1/2 cup olive oil
• 3 fresh jalapeno chile peppers, stemmed, seeded, and chopped*
• 2 shallots, chopped
• 3 tablespoons cider vinegar

Preparation

Step 1

In a Dutch oven cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender. Remove corn from Dutch oven; set aside to cool. Add beans to the boiling water in Dutch oven; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a colander; rinse with cold water and drain well. Cut kernels from corn cobs.
In a large bowl combine corn kernels, beans, grape tomatoes, and red onion. Toss gently to combine.
For dressing, in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss well to coat. Sprinkle with cheese. Serve immediately.