Recipe: Green Bean and Corn Salad for Hyla

Green Bean and Corn Salad

1 chipotle pepper
1 lb fresh green beans, cut into 1" pieces, or one 16-oz pkg frozen cut green beans
6 fresh ears of corn or one 16-oz pkg frozen whole kernel corn
2 cloves garlic, minced
2 Tbsp white wine vinegar
1 Tbsp balsamic vinegar
1 Tbsp frozen orange juice concentrate, thawed
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh parsley
1 shallot, cut up
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
1 large tomato, chopped

Rinse chipotle pepper in water; cut open and discard seeds and stem. Cut pepper into small pieces. Soak in boiling water in a small bowl for 20 to 30 minutes or till softened; drain well. Cook fresh beans, if using, in a small amount of boiling water in a covered saucepan for 12 to 15 minutes or till crisp-tender; drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or till corn is tender; drain. (If using frozen beans corn, cook according to package directions; drain.) Place beans and corn in a bowl or container and let cool while preparing dressing.

For dressing, place pepper pieces, garlic, vinegars, juice concentrate, basil, parsley, shallot, salt, and pepper in a food processor bowl. Cover and process till combined. Add oil in a thin stream, processing till nearly smooth.
Pour 1/3 cup dressing over vegetables. (Cover and chill remaining dressing for another use.) Add chopped tomato; toss lightly. Cover and transport to picnic. Or cover and chill for 1 hour; transport in an insulated container with ice packs. Serve at room temperature or chilled.