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