Confetti Summer Salad
Summer picnics are some of my most
favorite meals. But I do get tired of the same old potato salad and
coleslaw. This colorful combination fo garden fresh vegetables and
beans is not only delicious but nutritious. Serve it with fried
chicken, barbecued ribs, or even hot dogs and hamburgers, and watch it
disappear. Make plenty - it will be good the next day too.
Makes 6 to 8 servings
2 cups cooked fresh corn kernels, cut from the cob (4 to 5 ears), or
thawed frozen corn kernels.
3 cups cooked beans, such as lima, navy or black or a mixture of two or
three kinds
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, sliced
1 green or red bell pepper, seeded and cut into
1/4 inch dice
2 small carrots, peeled and cut into 1/4 inch dice
1/3 cup sliced green olives
1 small onion, minced
1 large tomato, seeded and cut into 1/4 inch dice
2 tablespoons soy sauce
2 tablespoons rice wine (or white wine, or champagne) vinegar
1 tablespoon grated fresh ginger
1 clove garlic, minced (optional, but recommended)
3 to 4 tablespoons chopped fresh parsley, plus additional for
garnishing
Freshly ground black pepper to taste
1/2 cup olive oil
Leaf lettuce
In a large bowl, gently toss together the corn, beans, green onions,
bell pepper, carrots, olive, onions, and tomato.
Beat together the remaining ingredients, except the leaf lettuce, in a
small bowl, or shake them in a tightly covered jar. Pour this dressing
over the salad. Toss and refrigerate for 1 hour.
Line a salad bowl with the leaf lettuce. Mound the salad in the dish
and garnish with the additional chopped parsley.
Variation: add 1 seeded, minced jalapeno pepper to the vegetables if
you like a more aggressive salad.
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