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  • 6servings
  • 296calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, E
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound green beans

  2. 1 1/2 cups dried orzo pasta (8 oz.)

  3. 3 ears fresh corn (10 to 14 oz. each; see notes)

  4. 1/2 cup white wine vinegar

  5. 1/2 cup extra-virgin olive oil

  6. 1/2 cup minced shallots

  7. 2 tablespoons Dijon mustard

  8. 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

  9. Salt and pepper

  10. 2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

Instructions Jump to Ingredients ↑

  1. In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.

  2. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.

  3. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.

  4. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.

  5. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.

  6. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

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