Green Bean, Corn and Tomato Salad
1 cube Dorot frozen garlic (I get it at Trader Joes) or 1 clove garlic, pounded to paste
1/2 t salt
2 T white wine vinegar
1/3 c olive oil
3 c corn (cut off 4-5 ears, blanched or 2 15oz cans, drained)
1.5 lb green beans, halved and then blanched
2 pt cherry tomatoes, halved
1/2 small red onion, sliced very thinly
1/2 c fresh basil, coarsely chopped
In a small bowl (or jar. I use a jelly jar for vinaigrette because I can put the lid on and then shake it) put garlic, salt and vinegar. Let it sit for fifteen minutes. Then add olive oil and whisk together (or, you know, shake it.)
Put sliced red onion in a bowl of ice water and let it soak for at least five minutes. This removes much of the raw onion's sharpness and keeps it crisp.
Bring a large pot of water to a boil. If you are using fresh corn, add kernels to water and blanch for one minute. Scoop out and place in a large bowl. Add 2 T salt to the water and return to boil. Add green beans and blanch for three minutes. Remove from water and spread out the beans to cool.
Stir corn and green beans together. Then add red onion, tomatoes and basil. Drizzle with vinaigrette and toss to coat everything thoroughly with dressing. Finish with black pepper.
Notes: Fine Cooking (again with the Fine Cooking - I'm a fan) ran a spread on summer salads a few years ago (issue 72, June/July 2005) that included something similar. I liked the vegetable combination but I thought the original recipe was too heavy on the vinegar basil and onion, which conspired to overwhelm the more delicate corn and green bean flavors. So I altered the ratios.
Green beans are perfect right now. I intended to make this with fresh corn but I must have arrived at the grocery between stock times and the corn had been picked over to the point that there was nothing worth buying. So... ho ho ho Green Giant. Properly done, however, this is made fresh out of the garden with just a hint of dressing. I serve it a lot when we have company in the summer (you can double, triple, quadruple it... no problem) and it is delicious. The only caveat is not to make it too far in advance because it gets limp after an hour. It most definitely does not keep overnight.