Snurf’s Fresh Green Bean & Corn Salad
Serves 4–6 adults.
Dressing:
⅓ C. Malt Vinegar
Juice of 1 lemon
½ C. Extra Virgin Olive Oil
4 cloves fresh garlic, sliced
1 tablespoon finely grated lemon zest
1 teaspoon spicy brown mustard
1 tablespoon clover honey
¼ C. chopped Italian flat leaf parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
Put all dressing ingredients into a blender and blend thoroughly. Pour into a large bowl & set aside while you prepare and assemble vegetables.
Vegetables:
2 lbs. fresh green beans (not pole or string beans), rinsed & cut into 2 inch pieces
4 pieces thick cut hickory smoked bacon, cut into 1” pieces
5 ears fresh yellow corn, cut kernels from cob
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium Bermuda onion, sliced thinly (shaved)
1. In a large stewpot, on medium-high heat, cook bacon pieces until crispy. Remove bacon & drain on paper towels. Leave bacon drippings in pan.
2. Add beans to pan, immediately cover with water (barely), raise heat & bring to a boil uncovered. Cook 5 minutes then add corn and cook 2 more minutes.
3. Drain beans & corn in collander and immediately add hot beans & corn to dressing bowl & toss to coat completely. Refrigerate 20 minutes to cool beans & corn.
4. Add all other vegetables to salad and toss to coat in dressing. Cover and return to fridge for 2 hours.
5. Transfer to a serving dish, crumble bacon on top, and serve.
NOTE: Great left-over & stuffed into heirloom tomatoes.