Here's another light, fresh, and summer-happy salad to enjoy. You could easily grill up some chicken and serve this along side as your meal for the evening. Maybe add some kidney beans and have a great vegetarian salad for lunch or dinner! Enjoy this salad while the vegetables are plentiful and in season!
3 ears of sweet corn, cooked & cut off the cob
1.5 lbs of fresh green beans, washed & trimmed
1 heirloom tomato, diced
1/2 bell pepper, diced
1/4 cup red onion, finely diced
10-12 leaves fresh basil, chopped
3 cloves garlic, minced
s & p
olive oil
red wine OR balsamic vinegar
Directions:
Bring a large pot water to boil and shuck your corn. Boil your 3 ears of corn for about 5-7 minutes until cooked, remove them from the pot but keep your water boiling. After trimming your green beans end's off, cut them into bit size 1 inch pieces, and put them in the boiling pot for 5 -7 minutes. Cook until tender, and drain. Set the flat side of your corn on the cob on a cutting board and cut off the kernels. Add the green beans, corn kernels, diced tomato (I used half of an heirloom), bell pepper, red onion and 3 cloves garlic to your bowl and toss. Add a drizzle of olive oil (about 3 TBSP) and s & p and your choice of vinegar. For a lighter flavor use red wine, a stronger more flavorful burst- use balsamic. Serve warm or chilled, delicious either way!
With Balsamic Vinegar added
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