So I've slacked at posting (thanks Terri for pointing this out!) this week... BUT! We have been cooking! Monday was a marvelous day for a simple meal... Coming off a rough weekend of eating whatever we wanted, drinking whatever we wanted, whenever we wanted... Running was a bit of a challenge! But we carried on nevertheless!
Once we returned from said miserable run, we proceeded to the supermarket for the goods. By the time it was supper time, it was WAY late! So we decided to make the easiest meal of the week (or so we thought until Tuesday)... a Green Bean, Corn and Tomato Salad. We originally had this paired with a Bison Steak, but were feeling hot, fat and fat... so veggies it was!!
I didn't take a picture.. Thats how delicious it was! We made it... and then it was GONE!
Ingredients
× 3 ears of corn, husked
× 1.5 lb green bean, chopped into bite size pieces
× 1 large tomato
× 2 cups smaller tomatoes (I used 1 cup yellow cherry, 1 cup red grape)
× 1/2 sweet onion (I might even ditch this next time…)
× 3 tablespoons oil
× 3 tablespoons red wine vinegar
× 2 cloves of garlic, pressed (we will use these to flavor the oil, you can crush them to flavor then remove them later if you prefer a less garlicy taste)
× Whole wheat bread (optional)
Major Instruments
× Large pot
× Sharp (larger) knife
× Large bowl
Instructions
1. Boil water and cook corn for 10 minutes. Remove with tongs but keep water boiling. Remove corn from husk into bowl using large knife J
2. Blanch green beans for about 5 minutes or until just soft enough (you’ll know!)
3. Combine green beans and corn in large bowl with 2 tablespoons oil and garlic. Mix and chill for 30 minutes (or until you can’t stand it anymore!)
4. Cut tomatoes and onion (if you are using) and add to bowl along with remaining oil, red wine vinegar and S&P if you so choose…
5. Chow down alongside some fresh baked whole wheat bread J
It’s simple. It’s delicious. It’s springy. It’s CHEAP! And it’s AMAZING as a leftover the next day at work!
