Sweet corn salad with green beans and hazelnuts
Delicious sweet corn salad bursting with fresh flavors of green beans and crunchy hazelnuts. This refreshing salad is a perfect blend of sweet and savory tastes.
Ingredients:
- 1/2 cup hazelnuts
- 9 ears of corn, shucked
- 450g green beans
- 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons white wine vinegar
- Salt and freshly ground pepper
- 450g cherry tomatoes (3 cups), halved
- 2 scallions, thinly sliced
Instructions:
- Preheat the oven to 350°. Place the hazelnuts on a pie plate and bake for 8 minutes until they turn golden brown. Allow them to cool down, then rub them in a kitchen towel to remove the skins. Transfer them to a cutting board and chop them coarsely.
- Bring a pot of water to a boil. Put the corn on the cob into the boiling water and cook them until they are just tender, which should take about 4 minutes. Using tongs, move the corn to a baking sheet with edges. Once the corn is cool enough to touch, cut the kernels off the cobs.
- Cook the green beans in the boiling water until they are tender-crisp, approximately 3 minutes. Drain the beans and rinse them under cold water. Pat them dry and cut into 1-inch pieces.
- In a large bowl, combine the olive oil with the vinegar and season with salt and pepper. Add the tomatoes, scallions, corn, and beans, then toss everything together. Sprinkle the hazelnuts on top before serving.
Summary:
- Calories: 2570 kcal
- Fat: 140 g
- Protein: 61 g
- Carbs: 334 g
- Potassium: 6140 mg
- Magnesium: 659 mg