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Recipe

Side Dish






Corn, green bean and tomato salad

During the warm-weather months in the Central Valley, this refreshing salad hits the spot with the snap of green beans, the pop of roasted corn and the burst of cherry tomatoes. It's a seasonal favorite at Moo Creamery and also a perfect accompaniment to a backyard barbecue or picnic in the park.

Richard and Jessica Yoshimura
Moo Creamery, Bakersfield


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Ingredients

Dressing
1/4 cup red wine vinegar
2 tbsp. olive oil
2 tsp. Dijon mustard
2 tsp. minced shallots
Salt and pepper, to taste

Salad
1 lb. green beans
4 ears yellow corn
2 cups halved heirloom cherry tomatoes
1 cup chiffonade-cut basil
2 tbsp. chopped almonds
2 tbsp. grated Cowgirl Creamery Wagon Wheel cheese, or asiago or fontina

Instructions

To make dressing: Whisk all ingredients together or shake well in a tightly closed jar. Set aside.

To make salad: Blanch and chill green beans, and fire roast corn and remove kernels. Toss all salad ingredients together and add dressing.

Serves 8



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