Print this recipe

Corn, green bean and tomato salad

Recipe by:Richard and Jessica Yoshimura
Moo Creamery, Bakersfield


  • Dressing
    1/4 cup red wine vinegar
    2 tbsp. olive oil
    2 tsp. Dijon mustard
    2 tsp. minced shallots
    Salt and pepper, to taste

    1 lb. green beans
    4 ears yellow corn
    2 cups halved heirloom cherry tomatoes
    1 cup chiffonade-cut basil
    2 tbsp. chopped almonds
    2 tbsp. grated Cowgirl Creamery Wagon Wheel cheese, or asiago or fontina


To make dressing: Whisk all ingredients together or shake well in a tightly closed jar. Set aside.

To make salad: Blanch and chill green beans, and fire roast corn and remove kernels. Toss all salad ingredients together and add dressing.

Serves 8

Califonia Bountiful