Sunday, July 18, 2010

Green Bean-Tomato-Corn Salad

Serves 6

  Tomato-Green Bean-Corn Salad
1 small garlic clove, peeled and finely minced
1 tsp Dijon mustard
1 tsp fresh thyme leaves, finely chopped
2 Tbl red wine vinegar
2 Tbl extra-virgin olive oil
2 Tbl vegetable oil
3 ears corn, husks and silk removed
1 1/2 # green beans, trimmed and sliced in half on a slight diagonal
3 cups ripe, multicolored, small heirloom tomatoes, halved or quartered
1/2 small red onion, thinly sliced, soaked in cool water for 15 minutes then drained
kosher salt & freshly ground black pepper, to taste
For the vinaigrette:  Combine the garlic, mustard, thyme, vinegar, a good pinch of salt and a few grinds of pepper.  Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  Reserve.
Bring a large pot of salted water to a boil, then add the shucked corn and cook until tender, about 7-8 minutes.  Remove the corn with tongs, and set aside to cool.  Slice the corn kernels off the cob and place in a large mixing bowl.
Return the water to a boil, then add the green beans.  Cook until tender, about 7-8 minutes.  Drain the beans, pat dry with paper towels, then add to the bowl with the corn.
Add the sliced tomatoes and onions to the corn and green beans.  Drizzle with the vinaigrette, season with a pinch of salt and a few grinds of pepper, then toss to coat.  Let stand for at least 30 minutes, to allow the flavors to meld.  Serve at room temperature.