Potato, Green Bean & Corn Summer Salad
Prep time:
Cook time:
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Serves: 4-6
- 2 cups sweet corn, cooked and (off the cob. may buy frozen)
- 1 cup cherry tomatoes, sliced in half lengthwise
- 8 fingerling potatoes, parboiled and then cut into thirds (boiled about 8-10 minutes)
- 1½ cups string beans, trimmed and parboiled (boiled 2 minutes)
- ½ yellow onion chopped small
- 1 cup shredded parmesan
- 4 cups romaine lettuce
- Olive Oil (about ⅓ cup)
- Balsamic Vinegar (about ¼ cup)
- Salt & Pepper to taste
- First in a large pan add 1 tbsp olive oil over medium heat and add your chopped onions. Sauté until translucent about 7 minutes.
- Next add your parboiled green beans, and chopped potatoes. Sauté for about 6-8 minutes until potatoes have softened. Turn off heat and Salt & pepper to taste. Let cool to room temperature.
- Next in a large bowl add your lettuce, tomatoes, corn and green bean/potato/onion mix.
- Drizzle over about ¼ cup of olive oil and a couple tbsp of balsamic to taste. Add your parmesan and toss well.
- Salt & Pepper to taste, and serve.
Recipe by My Lavender Blues at https://mylavenderblues.com/potato-green-bean-corn-summer-salad/
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