"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Green Bean and Corn Salad Recipe

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This recipe for Green Bean and Corn Salad, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups green beans
1 cup corn kernels, cooked and cut from the cob
2 tsp onion, finely chopped
1/2 cup celery, thinly slices
2 Tbs sweet green pepper, chopped
1 pimento, cut into thin strips
1/3 cup vinaigrette
4 slices bacon, cooked and crumbled
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Vinaigrette:
1 tbs prepared Dijon-style mustard
4 Tbs red-wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup olive oil

Directions:
Directions:
Dressing: Measure mustard into a bowl. Whisk in vinegar, sugar, salt and pepper. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. adjust seasoning to taste. This is best made just before it is to be used. If necessary, whisk again before serving.
Salad:
Cook beans in salted water, 3-5 minutes, until tender but still crisp; drain. Plunge into ice water to chill. Place in a large bowl with other vegetables. Toss with vinaigrette. Serve on lettuce leaves. Garnish with crumbled bacon.

Personal Notes:
Personal Notes:
Variations on vinaigrette: Omit mustard; add chopped fresh herbs, crushed garlic, capers, chopped green onions or chopped shallots to taste. Or add 2 Tablespoons of tomato puree.

 

 

 

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