By: Cookin44
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Ingredients
Serves Tool
Serves To:USMetric| 1 | small sweet onion, finely chopped | ||
| 1 | red pepper, finely chopped | ||
| 1/2 | Teaspoon(t) | black pepper, coarsely ground | |
| 1 | Teaspoon(t) | salt | |
| 1/4 | Cup(c) | fresh parsley, chopped | |
| 1/4 | Cup(c) | olive oil | |
| 1/2 | Cup(c) | cider vinegar | |
| 12 | Ounce(oz) | green beans, trimmed and cut into 1/4 inch pieces | |
| 12 | ears corn, husks and silk removed |
Preparation
In 8 quart saucepot, heat 2 inches water to boiling over high heat and add corn. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from corncobs. Meanwhile, in 2 quart saucepan, heat 1 inch water to boiling over high heat. Add green beans and heat to boiling. Reduce heat and simmer until tender crisp, 3 to 5 minutes. Drain. Rinse with cold running water and drain. To prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt and black pepper until blended. Add corn, green beans, red pepper and onion to dressing in bowl. Toss to coat. Serve, or cover and refrigerate up to 2 hours.