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M. Allan Schanbacher
August, 2009, Page 213
3 ears sweet corn, husks and silk removed
1 pound green beans, tops trimmed, snapped into 2-inch pieces
1 1/2 pints cherry or grape tomatoes, washed and cut in half
2 Tbs. Spanish sherry vinegar
1/3 cup extra-virgin olive oil
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 ounce fresh basil, leaves picked and cut into thin strips (“chiffonade”)
1. Fill a large pot two-thirds full with water. Add a dash of salt and bring to a boil over high heat. Add the corn and cook, or “blanch,” for four minutes. Remove (keep water boiling) and lay on a towel to cool. Once cool, hold the ear of the corn upright and run a knife down each side to remove the kernels.
2. Add the green beans to the boiling water and cook for 8 to 10 minutes or until just tender. Remove and place on a towel to cool.
3. In a large salad bowl, add the corn kernels, beans and tomatoes. Add vinegar, oil, salt and pepper and toss to coat. Sprinkle basil over the mixture and toss again. Check seasoning and serve.
This salad pairs well with chicken, pork and seafood for a light summer meal.
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