Green Bean Salad with Corn, Cherry Tomatoes & Basil
If you can't find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
Ingredients
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3 cups fresh corn kernels (3 to 4 ears)
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Kosher salt
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1 pound fresh green beans, trimmed and cut in half diagonally
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1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
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1 clove garlic
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1/4 cup red-wine vinegar; more to taste
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1/3 cup extra-virgin olive oil
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1 pint cherry tomatoes, cut in half
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1 cup roughly chopped fresh basil
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Freshly ground black pepper
Directions
1.
Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 minute. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 minutes. Drain the beans and spread them on a baking sheet to cool.
2.
Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.
3.
Just before serving, drain the onions. Put the 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 right away.
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how-tos
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