I walked away with some lovely green and yellow beans at a local farmer’s market, but it had been hot and I didn’t want to steam them and serve them alongside a hot meal. Instead, I decided to incorporate them, along with other local, seasonal, delicious ingredients! Here you are! Enjoy!
1/2 cup quinoa
3 tablespoons extra-virgin olive oil, divided
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
1 pint cherry tomatoes
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon marjoram
1/2 teaspoon kosher salt
2 tablespoons sherry or red wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
Cook the quinoa according to package directions.
Steam the yellow and green beans until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Halve cherry tomatoes.
Mix quinoa and yellow and green beans in large bowl; add corn, green onions, and cherry tomatoes.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper.
Divide chilled or room-temperature salad among plates. You can serve it over leafy greens, as I did to make a delicious, nutritious, complete meal!