Recipe: Green Bean Salad with Corn and Tomatoes and Garlic Vinaigrette

GREEN BEAN SALAD WITH CORN AND TOMATOES

3 cups fresh corn kernels (3-4 ears)
Kosher salt
1 pound fresh green beans, trimmed and cut in half diagonally
1 small red onion, trimmed and cut into thin slices
FOR THE VINAIGRETTE:
1 clove garlic
1/4 cup red-wine vinegar
1/3 cup extra-virgin olive oil
FOR THE SALAD:
1 pint cherry tomatoes, cut in half
1 cup roughly chopped fresh basil
Freshly ground black pepper

TO PREPARE THE VEGETABLES:
Bring a medium pot of water to a boil. Add corn kernels and blanch for 1 minute. Scoop out corn with a strainer; set aside.

Season water with a generous amount of salt, let it return to a boil, add beans and cook until just tender, about 3 minutes. Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put onion in a small bowl filled with ice water.

TO MAKE THE VINAIGRETTE:
Using a mortar and pestle or the flat side of a knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl and whisk in vinegar. Let sit for 5 to 10 minutes, then whisk in the olive oil.

TO MAKE THE SALAD:
Drain onions. Put beans, corn, onions, cherry tomatoes and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper or vinegar if needed. Serve immediately.

Makes 8 servings
Source: Fine Cooking magazine, July 2005