Green Bean, Corn, and Onion Salad with Roasted Shallot Vinaigrette

Preparation info
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By Michael Ruhlman

Published 2011

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I like salads of cold, cooked vegetables with a tasty vinaigrette—they’re satisfying and nourishing and can act as a main course or a side. Here, green beans are the base to showcase other, sweeter vegetables. The sweetness of the onion, its sharpness tempered by blanching, holds all the flavors together. You almost can’t go wrong with any combination of sweet vegetables offset by a simple vinaigrette. The salad shows how the plain onion can be handled in different ways, blanching for the s