- 3 cups fresh corn kernels
- Salt
- 1 pound fresh green beans, trimmed and cut in half diagonally
- 1 small red onion, cut in half through the root end, trimmed, and cut lengthwise into very thin slices
- 1 clove garlic
- 1/4 cup red-wine vinegar
- 1/3 cup olive oil
- 1 pint cherry tomatoes, cut in half
- 1 cup roughly chopped fresh basil
- Freshly ground black pepper
Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 minute. Scoop out the corn with strainer; set aside. Season the water with a generous amount of salt, let it return to boil, add the beans, and cook until just tender, about 3 minutes. Drain the beans and spread them on a baking sheet to cool.
Meanwhile, put the onion in a small bowl filled with ice water (to mellow the flavor). Mash the garlic to paste together with a pinch of salt. Put the garlic paste in a small bowl and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.
Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar, if needed. Serve right away.
Serves 6 to 8.
Source: “The 4 Elements of Vibrant Vegetable Salads,” Fine Cooking, July 2005.