Bean Salad w/Citrus juice & Hot sauce:
- 2 pounds store-bought, trimmed fresh green beans or mix yellow wax and green beans, coarsely chopped on an angle
- 1 orange, juiced
- 1 lemon, juiced
- 1 tablespoon hot sauce
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
Fill a high sided skillet with 1 inch of water and bring to simmer. Liberally salt the water. Add beans and cook 3 to 4 minutes. Drain and cool under running cold water.
Whisk juices and hot sauce together in a shallow salad bowl and stream in olive oil. Add beans and toss to coat. Season the beans with salt and pepper, to taste.
I got this recipe below from Alosha's Kitchen, but she got it from The Kitchen Sink. I've made it about 3 times and its just so tangy and yummy!!! I'd never bought chipotle in adobo sauce before, but now I always keep a can on hand!
Chipotle Corn Salad
courtesy of The Kitchen Sink
4 ears of corn
1 medium Vidalia or Walla Walla onion, thickly sliced crosswise
1 tablespoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 cup sour cream or Greek yogurt
2 tablespoons fresh lime juice, plus lime wedges for garnish
1 chipotle chiles in adobo sauce, seeded and finely chopped
1 tablespoon chives, thinly sliced, plus more for garnish
salt and freshly ground pepper
1 head of romaine, sliced
1 avocado, peeled, pitted and sliced
Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and sprinkle with salt and pepper. Grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion. Add the sliced tomatoes.
In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles, sliced chives and salt and pepper, to taste. Add the sliced romaine to the bowl and stir to coat the lettuce with the dressing. Arrange the dressed romaine on a platter.
Top with the corn mixture. Arrange the sliced avocado on top of the corn mixture. Garnish with chives and lime wedges.