1 pound Los Angeles Salad Company trimmed French green beans
2 tablespoons olive oil
3/4 cup diced bell pepper (preferably orange)
1/3 cup diced poblano chile
1/2 cup chopped peanuts
1 teaspoon cumin seeds
1 ear white sweet corn, boiled, kernels cut off the cob
3/4 cup diced Roma tomato
1/2 cup cilantro leaves
Salt and pepper
1. Cook beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and transfer to a bowl of iced water to cool; drain. (This can be done ahead of time.)
2. Heat olive oil in a large skillet over medium heat. Add bell pepper, chile, peanuts and cumin; sauté for 1 minute.
3. Stir in corn and beans; sauté for 1 minute.
4. Turn off the heat. Add tomatoes, cilantro, and salt and pepper to taste; toss to combine.
Makes 6 servings.
2 tablespoons olive oil
3/4 cup diced bell pepper (preferably orange)
1/3 cup diced poblano chile
1/2 cup chopped peanuts
1 teaspoon cumin seeds
1 ear white sweet corn, boiled, kernels cut off the cob
3/4 cup diced Roma tomato
1/2 cup cilantro leaves
Salt and pepper
1. Cook beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and transfer to a bowl of iced water to cool; drain. (This can be done ahead of time.)
2. Heat olive oil in a large skillet over medium heat. Add bell pepper, chile, peanuts and cumin; sauté for 1 minute.
3. Stir in corn and beans; sauté for 1 minute.
4. Turn off the heat. Add tomatoes, cilantro, and salt and pepper to taste; toss to combine.
Makes 6 servings.
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