Green Bean & Sweet Corn Salad

Here's another light, fresh, and summer-happy salad to enjoy. You could easily grill up some chicken and serve this along side as your meal for the evening. Maybe add some kidney beans and have a great vegetarian salad for lunch or dinner! Enjoy this salad while the vegetables are plentiful and in season!

Ingredients:

3 ears of sweet corn, cooked & cut off the cob

1.5 lbs of fresh green beans, washed & trimmed

1 heirloom tomato, diced

1/2 bell pepper, diced

1/4 cup red onion, finely diced

10-12 leaves fresh basil, chopped

3 cloves garlic, minced

s & p

olive oil

red wine OR balsamic vinegar

Directions:

Bring a large pot water to boil and shuck your corn. Boil your 3 ears of corn for about 5-7 minutes until cooked, remove them from the pot but keep your water boiling. After trimming your green beans end's off, cut them into bit size 1 inch pieces, and put them in the boiling pot for 5 -7 minutes. Cook until tender, and drain. Set the flat side of your corn on the cob on a cutting board and cut off the kernels. Add the green beans, corn kernels, diced tomato (I used half of an heirloom), bell pepper, red onion and 3 cloves garlic to your bowl and toss. Add a drizzle of olive oil (about 3 TBSP) and s & p and your choice of vinegar. For a lighter flavor use red wine, a stronger more flavorful burst- use balsamic. Serve warm or chilled, delicious either way!

With Balsamic Vinegar added