Green Bean, Corn, and Tomato Salad

Name: Green Bean, Corn, and Tomato Salad
Yield: serves 6
Ingredients: 3 ears corn, husked; 1 1/2 pounds green beans, trimmed; 3 garlic cloves, smashed; 1/4 cup extra-virgin olive oil; 3 tablespoons red-wine vinegar; 1/2 small red onion, thinly sliced; 1 yellow tomato, sliced 1/2 inch thick; 2 cups mixed small tomatoes, preferably heirloom, halved; Coarse salt

January 26, 2012

For convenience, you can cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them (covered) in the refrigerator. To remove corn kernels from the cob, stand the ear upright on its flat end; with a sharp knife, cut along the length of the cob, turning as you go.

Recipe notes

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