Tuesday, May 8, 2012

Ensalada Grangero (Mexican Farmer's Salad)

Cinco de Mayo was this past Saturday and our friends, Michelle and Sean and their children, joined us in a veritable feast honouring our newly adopted homeland of Mexico!  We took our recipes from the Better Homes & Gardens "Mexican" magazine (on stands till July 2012) and were super impressed with the results!

This salad was made by Michelle and is delicious and beautiful in its simplicity.

3 ears of fresh sweet corn, husks and silks removed
1 1/2 lbs of fresh green beans, trimmed
3 cups grape tomatoes
1/2 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 tbsp apple cider vinegar
1 1/2 tsp bottled minced roasted garlic
1/4 tsp salt

  • In a Dutch oven, cook corn in a large amount of boiling water for 5 to 7 minutes or until tender.  Remove corn from Dutch oven, and 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, tomatoes and onion.  Toss 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 to coat.
  • ENJOY!

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