Green Bean Salad With Corn, Cherry Tomatoes & Basil

Ingredients

• 3 cups fresh corn kernels (3-4 ears)
• 1 lb fresh green beans, trimmed and cut in half
• 1 small red onion, cut half then into thin slices
• 1 garlic clove
• 1/4 cup red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 pint cherry tomatoes, cut in half
• 1 cup fresh basil, roughly chopped
• fresh ground pepper, to taste
• kosher salt, to taste

Directions

1. 1

   Cut the corn kernels from the ears, while bringing a pot of water to a boil.

2. 2

   When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.

3. 3

   Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.

4. 4

   Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.

5. 5

   Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.

6. 6

   Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.

7. 7

   Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.