Fresh Corn, Tomato and Green Bean Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

One of the great pleasures of summer is the abundance of fresh vegetables. I had some leftover grilled corn and a few other fresh ingredients lying around, so I made this salad. I prefer the simple sweetness of the fresh vegetables in here, and raw onions don't sit well with my husband, but I bet a little onion and garlic would be great in this salad, so I added them as optional ingredients. I bet this would also be good topped with a little crumbled bacon or feta cheese.

Ingredients Nutrition

Directions

  1. Break the green beans into 2 inch pieces and blanch briefly in boiling water or microwave for 2-3 minutes until bright green and slightly tender.
  2. Immediately run under icy cold water to stop cooking and cool.
  3. Transfer beans to salad bowl and add chopped tomatoes.
  4. Slice kernals off corn cobs and add to salad bowl, along with chopped herbs.
  5. Make Dressing: Combine all ingredients except oil in a small mixing bowl and whisk to blend.
  6. Slowly whisk in oil in a steady stream until well blended.
  7. Pour dressing over salad and toss gently so as not to break up too many of the chunks of corn.
  8. Serve immediately or refrigerate a few hours until ready to serve.
  9. Salad is still good after a day or two, but the color of the beans will fade.
  10. Bring almost to room temperature before serving.
  11. NOTE:You may have to adjust the dressing to your taste.
  12. I continued to play with it after I dressed the salad.

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