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

August 21, 2014

Made with fresh ingredients right out of the garden!

Serves 4



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



(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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