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.

ENSALADA GRANGERO

Ingredients:

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!