Imagine a culinary symphony that captures the essence of a perfect summer day – crisp green beans, juicy cherry tomatoes, and sweet corn, all harmoniously dressed in a creamy, tangy sesame buttermilk dressing. This isn't just a salad; it's a refreshing explosion of flavors that will transport you to a sun-drenched garden with every single bite. Whether you're looking to impress at a picnic, seeking a quick and nutritious meal, or simply craving something light and delicious, this Summer Salad is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups green beans, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup corn, cooked
- 1/2 cup buttermilk
- 2 tablespoons sesame oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Trim the ends of the green beans and wash them thoroughly. Halve the cherry tomatoes and set them aside. If you are using fresh corn, cook it by boiling or grilling until tender, then cut the kernels off the cob. If using canned or frozen corn, make sure it is cooked and drained.
- Bring a medium pot of salted water to a boil over high heat. Once boiling, add the trimmed green beans and cook for about 3-5 minutes until they are bright green and tender-crisp. Avoid overcooking to maintain their vibrant color and crunch.
- Using a slotted spoon, transfer the green beans to a bowl of ice water to stop the cooking process. This will help them retain their color and crispness. Let them cool for a few minutes, then drain and pat dry with a paper towel.
- In a large mixing bowl, combine the cooked corn, halved cherry tomatoes, and the cooled green beans. Gently toss the vegetables together to ensure they are evenly mixed.
- In a separate bowl, prepare the sesame buttermilk dressing. Whisk together the buttermilk, sesame oil, lemon juice, and a pinch of salt and pepper. Adjust the seasoning to your taste, adding more salt or pepper if desired.
- Drizzle the sesame buttermilk dressing over the mixed vegetables in the large bowl. Toss gently until all the ingredients are coated with the dressing. Be careful not to mash the tomatoes or break the green beans.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This will enhance the overall taste of the salad.
- Before serving, give the salad a final gentle toss and check for seasoning. Adjust with more salt, pepper, or lemon juice if needed.
- Serve the summer salad in individual bowls or on a large platter. Enjoy this refreshing dish as a side or light main course, perfect for warm weather!
Tips
- Blanching Green Beans: The key to perfect green beans is the ice bath technique. This stops the cooking process instantly, preserving their bright color and crisp texture.
- Corn Selection: Fresh corn is ideal, but frozen or canned corn works perfectly too. If using fresh corn, grilling it first can add a delightful smoky flavor.
- Dressing Consistency: Whisk the dressing thoroughly to ensure the sesame oil and buttermilk are well combined. Taste and adjust seasonings before adding to the salad.
- Timing Matters: Let the salad sit for 5 minutes before serving to allow flavors to meld, but don't let it sit too long or the vegetables might become soggy.
- Serving Suggestions: For extra texture, consider adding toasted sesame seeds or sliced almonds as a garnish. This salad pairs wonderfully with grilled proteins or can stand alone as a light lunch.
Nutrition Facts
Calories: 112kcal
Carbohydrates: g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: mg
