Recipes » Vegetables » Corn, Potato, Tomatillo Salad

Ingredients

• For the Dressing:
• ½ pound fresh tomatillos husked and rinsed.
• 2 Serrano or red chiles seeded and chopped.
• Lime juice
• 2 tablespoon chopped onion, rinsed
• Garlic cloves, peeled
• Fresh cilantro sprigs or more to taste
• 2 tablespoons olive oil
• Salt to taste
• Or a vinaigrette with lemon, mustard etc.
•  
• For the Salad:
• Kernels from 4 ears corn
• 1 pound red-skinned new potatoes, scrubbed and diced
• 1 pound fresh fava beans, shelled
• 2 tomatoes cut into 1/4-inch dice
• 1 small red onion, chopped
• ½ cup chopped fresh cilantro
• Salt and freshly ground pepper to taste
• Romaine lettuce
•  
•  Roasted Chicken Breasts, sliced (optional)

Preparation

Roast tomatillos until soft.

Place tomatillos in a blender with the remaining dressing ingredients and blend until smooth.

Transfer to a bowl, taste, and adjust the salt. Set aside.

Roast or steam the corn kernels above ½ inch of boiling water for 5 to 7 minutes, until tender. Remove from the heat and refresh with cold water.

Roast or steam the potatoes until crisp-tender, about 10 minutes.

Remove from the heat and toss with the corn.

Bring a small pot of water to a boil and drop in the fava beans. Boil for 1 minute and immediately transfer to a bowl of cold water.

Pop off the shells and toss with the corn, potatoes, and remaining salad ingredients, except lettuce, in a bowl.

If the dressing is quite thick, thin out with a couple of tablespoons of water.

Toss with the salad. Allow to cool and chill if desired. Taste and adjust the seasonings.

Serve with fresh greens.