This warm, flavorful vegetable salad is brightened with a simple dressing of lime juice and soy sauce. A great vegetarian/vegan side dish or meal!
Heat olive oil in a large (cast iron) skillet over medium heat. Add shallots and cook until browned, about 3-4 minutes. Add garlic and red pepper flakes, and stir to combine.
Add corn. Cook for about 4 minutes, stirring occasionally but not often; you want to try to get them to brown.
Stir in green beans. Cook for another 4-5 minutes, stirring occasionally.
Meanwhile, combine brown sugar, soy sauce, and lime juice. Set aside.
Dish salad into a serving plate or bowl. Top with diced tomatoes. Pour dressing over the vegetables. Serve garnished with basil or cilantro if desired.
I always cook this using frozen vegetables without thawing them.
This recipe is adapted from the Charred Corn Salad in Smitten Kitchen Every Day. I've opted to use frozen instead of fresh vegetables to make it perfect for weeknight dinners, even in winter. You can use fresh corn and green beans, if you'd prefer.
Adapted from Smitten Kitchen Every Day