Yeaaah! I think this is my first official original recipe. Inspired by local roadside produce stands and Chef Daniel Orr who emphasizes Indiana produce, I present to you Indiana Yellow Summer Salad. All the produce came from roadside stands and grown in Indiana. I noticed the produce included colors other than the norm, mainly yellow. I’ve never had the yellow version of these veggies, so I bought them all and created this dish. The “green” beans tasted the same, but the yellow tomatoes were the best ones I’ve ever had in my whole life. The herbs came from my (and my mother’s) backyard. We shared the dish at a lake party on Saturday. Yummo!
Recipe for Indiana Yellow Summer Salad
– 4 ears fresh sweet corn
– 1 quart yellow wax beans, ends snapped
– 1 quart yellow tomatoes (use slightly less than whole quart), halved
– 1 small yellow onion, thinly sliced
– 1/2 yellow-green chile pepper, thinly sliced
– 1/3C fresh basil, chopped
– 1/4C fresh oregano, chopped
– 1/2 TBS fresh dill, chopped
– 2 TBS red wine vinegar
– 2 TBS white balsamic vinegar
– 1 TSP agave nectar
– 2 TBS extra-virgin olive oil (EVOO)
– Pinch of sea salt & fresh-cracked pepper
- Heat up grill. Peel back husks of corn but don’t tear off. Remove silk, rub with EVOO and salt & pepper to season. Tightly re-wrap husks, and wrap whole ear in aluminum foil. Repeat with all four husks.
- Grill ears of corn for about 20 minutes total, rotating every 5 minutes or until there’s slight grill marks on all sides of the corn.
- Let corn cool, then slice off kernels with a knife. I like to leave in chunky pieces so that you can tell it was fresh off the cob. Place in large bowl.
- Meanwhile, cook snapped yellow green beans in boiling water for 3 minutes. Move to ice bath to stop cooking.
- Place chilled yellow green beans in bowl with corn. Add tomatoes, onion, pepper, and herbs.
- In a separate dish, mix salt & pepper, red wine vinegar, white balsamic vinegar, and agave nectar. Whisk together ingredients while pouring in EVOO.
- Pour mixture on top of veggies and toss. Serve at room temperature. To save time, grill corn the night before with your dinner.
There it is, an original by Jenny Erb–Backyard Chef.