Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.
Ingredients
- 3 cups fresh corn kernels (from about 5 ears)
- ¼ cup chopped scallions
- 2 small young zucchini (about 1/2 pound), diced
- 2 small ripe tomatoes (about 1/2 pound), seeded and diced
- 1 orange sweet bell pepper, seeded and diced
- ¼ pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
- ½ cup packed basil leaves
- 1 jalapeno pepper, seeded and chopped
- 1 clove garlic, minced
- ½ cup extra virgin olive oil
- 2 tablespoons lime juice
- Salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
423 calories; 29 grams fat; 3 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 6 grams protein; 65 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
- In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.
25 minutes
Dining and Cooking