Farmers’ Market Salad with Chipotle Vinaigrette
Ingredients
Salad
- 2 ears fresh corn
- 1 cup green beans, each cut in half
- 1 cup wax beans, each cut in half
- 1 orange or red bell pepper, cut into slivers
- 1 cucumber, coarsely chopped
- 1 small red onion, diced
- Arugula leaves, optional
Chipotle Vinaigrette
- 1/4 cup cider vinegar
- 1 tablespoon fresh snipped chives
- 2 teaspoons TABASCO® brand Chipotle Pepper Sauce
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
Preparation
Cut corn kernels from cob. With enough water to cover, heat corn kernels, green beans and wax beans in medium saucepan over high heat until boiling. Reduce heat to low; cover and simmer 5 minutes, or until vegetables are tender-crisp. Drain and rinse in cold water.
Prepare vinaigrette. Combine cider vinegar, chives, TABASCO® Chipotle Sauce, and mustard in large bowl; whisk in olive oil until blended.
Stir cooked vegetables, bell pepper, cucumber and red onion into vinaigrette. Toss to mix well.
Line large platter with arugula leaves, if desired, and spoon salad onto leaves.
Makes 6 servings.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above:
Thank you this very much for this product!!!!
G. Ziems