Grilled Corn Salad with Green Beans and Tomatoes
rachelle
ingredients
- 1 tsp dijon mstard
- 3 TBSP red wine vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper
- 4 ears corn, grilled
- 1 pound green beans
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup basil leaves, shredded
directions
Whisk together mustard, vinegar, oil, salt and pepper to make vinaigrette. Set aside,. Cut kernels off of grilled corn cobs. Add green beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine.
Source: Penina
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