Farmer's Salad

I saw this recipe in one of those recipe magazines you pick up in the check-out line. When I saw it I knew I had to make it. My family loves green beans and sweet corn. I was a little concerned about the number of jalapenos in the recipe, but after removing the seeds it is really not that spicy. What did surprise me was the bite of the red onions. The recipe said to serve immediately. I liked it better the next day. By then the red onions had mellowed. If you plan to serve right away I suggest soaking the red onion in water or vinegar to remove some of there bite. This was my first time trying Cotija cheese, it really adds the finishing touch to this salad. I like the salty creamy flavor it adds to the salad. I may have used a little more than the recipe called for. So don't bother measuring a little more is great. All in all, I really enjoyed this salad and will definitely make it again. 

Farmer's Salad (Ensalada Grangero)

Source: Better Homes and Gardens

Makes: 10 to 12 servings

Ingredients

3 ears fresh sweet corn, husks and silks removed

1 1/2 pounds fresh green beans, trimmed

3 cups grape tomatoes

1/2 small red onion, thinly sliced

1 cup snipped fresh cilantro

1/2 cup olive oil

3 jalapenos, seeded and chopped

2 shallots, chopped

3 tablespoons cider vinegar

1 1/2 teaspoons bottled minced roasted garlic

1/4 teaspoon salt

1/2 cup crumbled Cotija cheese (2 oz)

Directions

In a Dutch oven cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender. Remove corn from Dutch oven; set aside to cool. Add beans to the boiling water in Dutch oven; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a colander; rinse with cold water and drain well. Cut kernels from corn cobs.

In a large bowl combine corn kernels, beans, grape tomatoes, and red onion. Toss gently to combine.

For dressing, in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss well to coat. Sprinkle with cheese. Serve immediately.

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