Recipe: Southwestern Summer Salad

Southwestern Summer Salad

1 pound fresh green beans, cut into 1-inch pieces, or one 16-ounce package frozen cut green beans
6 fresh ears of corn or one 16-ounce package frozen whole kernel corn
1 dried chipotle chili pepper
2 cloves garlic, minced
2 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon 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 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 large tomato, chopped
1 cup plain croutons
Purple flowering kale (optional)

In a covered large saucepan cook fresh beans, if using, in a small amount of boiling water for 12 to 15 minutes or until crisp-tender. Drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water about 10 minutes or until corn is tender. Drain. (If using frozen beans and corn, cook according to package directions; drain). Set vegetables aside to cool.

Meanwhile, rinse dried pepper in water; cut open and discard stems and seeds. Cut pepper into small pieces. Soak in boiling water for 20 to 30 minutes or until softened; drain well.

Place pepper pieces, garlic, vinegars, juice concentrate, basil, parsley, shallot, salt, and black pepper in bowl of food processor or blender container. Cover and process or blend until combined. Add oil in a thin stream, processing or blending until nearly smooth.

Pour 1/3 cup of the dressing over vegetables. (Cover and chill remaining dressing for another use.) Add tomato chunks and croutons; toss lightly. If desired, serve on a bed of purple flowering kale. Makes 6 to 8 side-dish servings.