When we bought our first house in Astoria with it came a small garden that, come every spring, would become overgrown with dense stems of bright green mint. After our move just over two years ago, I made sure to transplant some of that vibrant mint to our new garden so that for the latter half of spring, all of summer and most of fall we always have fresh mint on hand.
But I’m usually at a loss for what dishes to use it in. My husband and kids are iffy about my sprinkling it fresh over, say, their chicken or their lamb, so I usually dry the herb then finely crumble it and add it to sauces and dips that way. Much to my surprise though the other day I added some of our mint to this green bean and corn salad dressed with some yogurt … and they didn’t mind one bit.
Corn and Green Bean Salad with a Mint Yogurt Dressing
Kernels from 4 ears of corn
1 lb. of green beans, trimmed
3 scallions, chopped
1/2 cup thick Greek yogurt
2 tablespoons vinegar
2 tablespoons olive oil
1 tablespoon finely chopped fresh mint
Dash of cayenne pepper
Dash of chili powder
Salt and freshly ground pepper
Blanch the green beans and corn and strain in a colander. Set the vegetables aside to cool.
In a bowl, whisk the yogurt, vinegar, cayenne, chili powder, salt and pepper well then add the olive oil in a steady stream. Whisk well and adjust seasonings to taste. In a large bowl gently toss the green beans, corn and yogurt dressing. Sprinkle with the scallions and mint and serve.