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Tomato Tarragon Salad with Corn & Green Beans
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 1 shallot
- 1/2 c olive oil
- 1/4 c champagne vinegar
- 2 Tbsp fresh tarragon
- 1.5 tsp honey
- 2 tsp Dijon mustard
- pinch both salt and fresh cracked black pepper
- 2 corn husks
- 2 c plum tomatoes, cut in half
- 3 c green beans, ends cut off
Instructions
Step 1
Place shallot, olive oil, champagne vinegar, tarragon, honey, Dijon mustard, and salt and pepper into a food processor and blend until smooth.
Step 2
Fill a large pot with water and a large pinch of salt, bring to a boil.
Step 3
Take corn out of husks and submerge into the boiling water for 2 minutes. Take out and place into a large bowl of water and ice.
Step 4
Place the cleaned green beans into the boiling water and cook for 2 minutes, take out of the boiling water and into the large bowl of ice water.
Step 6
Take both the corn and green beans out of the ice water and lay onto a paper towel to dry.
Step 7
Cut the plum tomatoes in half and place into a large bowl.
Step 8
Cut the corn off the kobb and add the corn kernels to the bowl of cut tomatoes. Add the green beans and pour over the tarragon dressing. Mix to well combine.
Step 9
Serve at room temperature and enjoy!