Ensalada Granjero

I made this Mexican Salad with some grilled pork kabobs and onions. The salad was a definite hit with the adults and the more grown up kids palettes.  :)

Download the ingredients to the Swift Shopper App Here:

4 Ears of Fresh Sweet Corn, Husks and Silks Removed
1 1/2 pounds of fresh green beans, trimmed
3 cups grape tomatoes
1/2 of a small onion, thinly sliced (I used a whole one)
1 cup snipped fresh cilantro
1/2 cup olive oil
3 fresh jalapeño chile peppers, stemmed, seeded, and chopped (I only used 1 and it was enough heat)
2 shallots, chopped
3 Tbls cider vinegar (I used apple cider vinegar and it was good)
1 1/2 tsps bottled minced roasted garlic (I used 4 cloves of fresh minced garlic)
1/4 tsp salt
1/2 cup crumbled Cotija Cheese (I used Garlic and Herb Feta)

1. In a Dutch Oven (I just used a big pot) cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender.
Remove corn and set aside to cool. Add beans to the boiling water; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a  colander ; rinse with cold water and drain well. Cut kernels from corn cobs.

2. In a large bowl combine corn kernels, beans, tomatoes, and onion. Toss to combine.

3. For dressing, in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss to coat. Sprinkle with cheese. Serve immediately. 

Makes 10 to 12 servings.

Per serving: 175 calories, 13 g fat (2 g sat fat), 5 mg chop., 71 mg sodium, 13 g carb, 3 g fiber, 4 g protein

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