Serenbe Style and Soul

with Marie Nygren



November 2013



End-of-summer farmer’s salad with green bean bundles

Written by , Posted in Recipes

Serves 4
  • 1 pound green beans
  • 2 ears of fresh corn, cleaned
  • 4 or 5 okras (optional), ends cut off
  • 2 green onions, separated into strands
  • 1/4 red onion, finely sliced
  • A few small tomatoes of various colors (red, yellow, and also green tomatillos), washed and halved
  • 1 banana pepper, seeded and sliced in rounds
  • A small bunch of fresh basil, chopped
  • Salt and pepper, TT
  • 1/4 cup extra-virgin olive-oil
  • 2 Tbsp red wine vinegar
  • 1 clove garlic, peeled and smashed
  • 1 tsp honey

Place a large pot of water to boil with some salt. When it boils, add the green beans and cook about 7-10 minutes (depending on size). Remove the beans with tongs and place in a bowl of cold water and ice (to preserve crunch and color). Drain and set aside. Repeat the same procedure for the okra. Drain. When cool, cut in small rounds and set aside. Repeat the same procedure with the green onions strands (which we will use to tie the green bean bundles). In the same water pot, cook the corn about 7-10 minutes, until tender but still with a “bite”. Move the corn with tongs to a bowl with cold water and ice. Drain. Using a knife, cut the corn kernels off the corn cobs into a bowl. Prepare the vinaigrette in a small bowl by whisking the oil into the vinegar, then add the honey, the smashed garlic clove and season with salt and pepper. In a large bowl, toss 4 tablespoons of the vinaigrette together with the corn kernels, the okra slices, the halved tomatoes, the banana pepper slices, and the basil. Taste and season again if needed. Meanwhile, take about 10 green beans and tie them in a bundle with the blanched green onions. To serve place the salad on a plate, in a mound and top with the green bean bundles.

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