This is my new favorite lunch. Crunchy green beans and fresh corn with roasted (or fresh) red peppers and my signature yellow dressing.
You can prep it in individual containers at the beginning of the week; just store the dressing in a separate small containers. Grab a container on your way to work, and dress it immediately before eating.
Feel free to throw in some protein to beef it up a bit. Cubed chicken or turkey, flaked fish, sliced hardboiled eggs, etc.
You can also serve as a Shabbat side dish. I’ve watched it fly off the table the past few weeks—everyone loved it!
- 2 lb. green beans
- 3 corn cobs
- 2 red peppers
- 1 small raw onion
- ⅓ cup vinegar
- ¼ cup sugar or honey
- ¾ cup olive oil
- 2 tbsp. mustard
- ½ tsp. salt
- Cut the ends off the green beans. Place them in a pot and cover with cold salted water. Bring to a boil. As soon as the water reaches a rolling boil, remove the green beans and set aside.
- Place the corn cobs in a pot and cover with cold water. Bring to a boil. When the water reaches a rolling boil, leave the corn in for 1–2 minutes, then remove and set aside. When the corn has cooled enough to handle, slice off the kernels and set aside.
- Cut the peppers into a large dice. Either add them to the salad raw, or roast them first. To roast, place the peppers on a baking tray, drizzle with oil and bake at 400° F for about 20 minutes.
- Toss all salad ingredients together.
- Using a blender, food processor, or even a good immersion blender, blend dressing ingredients.
- Dress immediately before serving.