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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Summer salad of fresh corn, green beans, tomatoes and basil

August 21, 2014

Made with fresh ingredients right out of the garden!

Serves 4

 

Ingredients

1 lb. fresh green beans, cut into 3 inch lengths

1 lb. corn, cleaned and cut from the cob

¼  bunch fresh basil

½ lb. diced fresh tomato

Sea salt and fresh ground black pepper

 

Vinaigrette

(Makes 1 cup)

¼  Cup red wine vinegar

1 tsp dijon mustard

fresh thyme sprig

1 garlic clove, smashed

juice and grated zest of 1 lemon

salt and pepper, pinch of sugar

¾  cup good quality olive oil

 

  • Bring a pot of water to a boil.  Add 1tsp. salt (may be omitted).

  • When the water comes to a boil, add the green beans and cook for 3 minutes

  • Add the corn to the pot and cook 2 minutes longer. 

  • Drain the vegetables and put them in a bowl and fill with ice and water.  Drain well.

  • Add the tomatoes and fresh chopped basil to the bowl. 

  • Add the dressing to the salad, toss gently, and serve.

 

 

 

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