Corn and Green Bean Salad with Tomatillo Dressing

I didn’t plant tomatillos this year. But two volunteer plants sprouted up and they have been super prolific. So I found myself with more tomatillos than knew what to do with and looking for something other than enchiladas to do with them. I found this recipe for a summer salad with tomatillo dressing on the New York times.

This was super easy to make, and really yummy. Since it uses the broiler, it doesn’t heat up the house too much. I left out the cheese and found I didn’t miss it. Since I’m eating low FODMAP right now, I used half a deseeded jalepeno, which added flavor but not spice. Again, I didn’t find that the lack of spice messed up the recipe at all. This is definitely something I’ll make again. I was eating it as a main course and found their serving sizes were off. I doubled the recipe and I think I got 3 or 4 meals out of it. So next time if I want to eat this all week I’ll make it as a side or triple the recipe. I found adding avocado made it more of a meal and was extra tasty.

https://cooking.nytimes.com/recipes/1014218-corn-and-green-bean-salad-with-tomatillo-dressing?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=13

https://cooking.nytimes.com/recipes/1014218-corn-and-green-bean-salad-with-tomatillo-dressing?action=click&module=RecipeBox&pgType=recipebox-page&region=tomatillo&rank=0

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