Fresh tomatoes will give the salad a tangy sweetness.
A healthy corn, tomato and green bean salad is the ideal dish to showcase your summer garden's harvest: use sweet, fresh corn, juicy red tomatoes and crisp green beans. Using vegetables at the peak of ripeness will add vibrant color and flavor to this refreshing salad. Make the dish your own by adding other fresh vegetables or seasonings to the recipe. Serve with a bowl of homemade soup or use as a starter course or a side dish to a hearty meal.
Instructions
1. Boil 3 ears sweet corn in water for 5 to 7 minutes, or until the kernels are tender. Allow the corn to cool to room temperature. Slice the kernels off of the cob using a sharp knife, and place in a large mixing bowl.
2. Cut 1 lb. fresh green beans in half and blanch them in boiling water for 3 minutes, or until they are tender yet still crisp. Drain the beans in a colander and run them under cold water to halt the cooking process. Add the beans to the mixing bowl with the corn.
3. Chop 3 medium tomatoes and 1 red onion and add them to the bowl. Add chopped fresh herbs, such as parsley or basil, along with salt and black pepper, to taste.
4. Pour 4 tbsp. olive oil and 2 1/2 tbsp. balsamic vinegar to the vegetables and stir well to combine. Serve the salad at room temperature.
Tags: green beans, minutes until, mixing bowl, room temperature, water minutes, water minutes until
