Corn and Green Bean: Harvest Time Salad

It's summer and the veggies from your garden or the farmer's market are divine! Here is a simple salad that is long on flavor. The dressing gives it a slightly sweet and slighting hot tangy deliciousness. Serve as a side or add some grilled shrimp or tofu (for vegans) and make it a meal

• Ready In: 23 mins
• Serves: 6
• Yields: 1/2 cup servings

Ingredients

• 1  cob fresh  sweet corn
• 2  cups fresh green beans
• 1  small sweet onion
• 1  red sweet bell pepper

• Dressing

• 1⁄2 cup fresh cilantro, minced
• 1  garlic clove, minced
• 1  Thai chile, minced
• 1  tablespoon fresh ginger, minced
• 1  tablespoon rice vinegar
• 3  tablespoons lemon juice
• 1  tablespoon  mango  balsamic vinegar
• 1 1⁄2 tablespoons brown sugar
• 1⁄2 cup extra virgin olive oil
•  salt and pepper

Directions

1. Steam corn and beans for 8 minutes.
2. Cool under cold running water.
3. Cut corn off cob.
4. Cut beans into one inch pieces.
5. Dice onion and pepper.
6. Place corn, beans, onion and pepper into mixing bowl.
7. Prepare Dressing:
8. Mix in all ingredients up to the oil.
9. Wisk the ingredients and, while whisking, drizzle in the oil slowly so that it emulsifies.
10. Pour about 1/2 of the dressing on the salad. Reserve the rest for another salad or add more to your liking.
11. Add freshly ground salt and pepper to taste.
12. Can be eaten right away but it is better if it marinates in the dressing.