Green Bean, Tomato and Corn Salad
Jessica Rogers
ingredients
- 1.5 lbs green beans, trimmed
- 3 ears of corn, husked
- 1 tablespoon plus 1/2 cup olive oil
- 1.5 cups cherry tomatoes (about 9 oz), each halved
- 1/3 cup (packed) thinly sliced fresh basil
- 1 large shallot, chopped
- 3 tablespoons white wine vinegar
directions
- 1
Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes.
- 2
Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.)
- 3
Prepare barbecue (medium heat). Brush corn with 1 tbsp oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn.
- 4
Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and tomatoes.
- 5
Mix basil, shallot and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.
Source: Jessica Rogers
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