Zucchini, Corn and Green Bean Salad
I'm reading all these articles saying goodbye to summer with a scowl. Since I'm still sipping my tea outside in the 80+ degree Atlanta weather. We didn't get an invite to the summer closing party.
I’ll relish a little longer in this heat. As I dread the winter months that blow winds through my hair causing burning ears and a constant state of bitch resting face.
Which is even more pronounced when I'm cold.
Or my ears are freezing.
It normally takes a 100% off everything sale at Neiman Marcus to get me to venture out on those days of extreme cold weather. That I'd like to point out as a child of the deep south, is anything below 40 degrees.
Needless to say you won't see much of Erika.
Luckily it's still warm with vodka and bourbon continue to flow on the patios of all my favorite restaurants; chasing off the chill of the night. This past weekend, we had Sunday dinner outside with the salad you see here being a big hit among my most carnivorous friends.
Using a little of the corn I had left that had not yet met its fate with the freezer. As well as crisp green beans and zucchini that I was determined to cut into spiraling ribbons for no other reason than to show off. Can I go on the record and say spiraling vegetables is not my thang? Something that took me way longer to do and even longer to clean the device used to create the whirling strips of zucchini, just didn't wow me to the point of thinking.
"Damn I should do this all the time"
I'll stick with spaghetti squash and it’s self-induced noodling.
I can get down with some spaghetti squash.
¾ pound fresh green beans
2 cups fresh corn kernels
4 medium sized zucchini , spiraled or sliced thin length wise with a mandolin
¼ cup basil, chopped
¼ cup fresh chives, chopped
1/3 cup olive oil
¼ cup white wine vinegar
½ teaspoon crushed red pepper
Freshly ground pepper
Cook beans in a 6 quart pot of boiling salted water ( about 1/2 tablespoon of salt to every 4 quarts of water) until tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry. Add cooked beans, corn, zucchini, basil, chives, olive oil, vinegar, and red pepper to a large bowl and toss to combine. Season to taste with salt and pepper.
Now enjoy, while soaking in the last but of summer.