Sweet Corn Salad with Green Beans and Hazelnuts

Name: Sweet Corn Salad with Green Beans and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters pound cherry tomatoes , halved; 9 ears of corn, shucked; 454 grams green beans; 118 milliliters hazelnuts; 59 milliliters extra-virgin olive oil; 8 servings Salt and freshly ground pepper; 2 scallions, thinly sliced; 3 Tbsps white wine vinegar

Sweet Corn Salad with Green Beans and Hazelnuts is a gluten free and vegan recipe with 8 servings. This side dish has 223 calories, 6g of protein, and 13g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up cherry tomatoes, ears of corn, wine vinegar, and a few other things to make it today.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Put the hazelnuts in a pie plate and toast them for 8 minutes, or until they are golden brown.

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Hazelnuts

Toast

Let cool, then rub the nuts together in a kitchen towel to remove the skins.

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Nuts

Dry Seasoning Rub

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Kitchen Towels

Transfer to a work surface and coarsely chop the hazelnuts.

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Hazelnuts

Bring a large pot of water to a boil.

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Water

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Pot

Add the ears of corn and boil them over moderately high heat until just tender, about 4 minutes. With tongs, transfer the corn to a rimmed baking sheet. When cool enough to handle, cut the kernels from the corncobs.

Ingredients you will need

Corn On The Cob