Green Bean, Corn and Cherry Tomato Salad
If you’re looking to take advantage of summer flavors*, this salad is a perfect combination of all the season’s best offerings. It was inspired by a salad my mom and I had a while ago at a restaurant, and we’ve both been trying to recreate it ever since. Well, Mom hit it on the nose with this recipe! (My version had a bit too much garlic even for a garlicophile like myself.) After she served it this past weekend, I had to try my own version.
What makes the recipe is the sweet corn – make sure that you use good quality corn if you try the recipe. You can substitute any types of vinegar or oil to your taste, but I did enjoy my mom’s use of malt vinegar – it added just the right amount of tang without the distinctiveness of balsamic vinegar. I usually don’t cook with garlic powder (give me the real stuff any day!), but it ended up adding good flavor without overpowering the dish. -A Couple of Cooks blog
*Perhaps, if I'm lucky, even while there is still snow on the ground, I can find some nice fresh green beans, corn, and cherry tomatoes at the market, make up this salad and IMAGINE I am enjoying summer's bounty while eating this salad. -LuAnn
1 pound green beans
3 ears of corn
1 pint cherry tomatoes
Handful of fresh basil leaves
2 tablespoons olive oil
3 to 4 tablespoons malt vinegar
1 teaspoon kosher salt, plus more to taste
1/4 to 1/2 teaspoon garlic powder
Fresh ground pepper
Cook the corn using your favorite method. (An easy way is to boil it: shuck the corn, bring a pot of water to boil, drop in the corn, and boil it in until tender (around 8 minutes). When the corn is finished and slightly cooled, cut the kernels off of the cob.)
Meanwhile, blanch the green beans.
Start a pot of water to boil and prepare a bowl of ice water. Trim the beans into 2-inch pieces.
When the water boils, drop the beans in the water for 3 minutes, then drain them and immediately place them in the ice water for about 3 minutes.
Cut the cherry tomatoes and half, and cut the basil leaves into thin strips (chiffonade).
In a small bowl, whisk together the 2 tablespoons olive oil, 3 tablespoons malt vinegar, 1 teaspoon kosher salt, 1/4 teaspoon garlic powder.
Place the vegetables in a bowl and pour over the oil and vinegar mixture; mix to combine.
Adjust the flavors to taste, adding more vinegar or garlic powder as necessary, as well as more salt and fresh ground pepper.
Source: http://www.acouplecooks.com/2010/08/green-bean-corn-and-cherry-tomato-salad/; posted by LuAnn for KRT.