Corn, Green Bean & Tomato Salad

SERVES 4-6

Ingredients

• Kosher salt, for pot of water
• 3 ears corn, husks and silk removed
• 1 ½ pounds fresh green beans, trimmed
• 4 tablespoons extra-virgin olive oil
• 4 small garlic cloves, peeled and gently smashed
• ½ small red onion, peeled and thinly sliced
• 1 yellow tomato, sliced ½-inch thick
• 2 cups of small green and red heirloom tomatoes, halved
• 3 tablespoons red-wine vinegar

Directions

1. Bring a large pot of salted water to a boil. Add corn and cook for about 5 to 6 minutes or until tender. With tongs, remove corn from pot, and place on a plate to cool.
2. Add green beans to the pot, and return water to a boil. Cook green beans for about 8 minutes, until tender.
3. While green beans are cooking, cut the corn off the cobs. Place corn in a large bowl.
4. Drain green beans, shaking colander to remove any excess water. Place green beans in the bowl with the corn. Add 3 tablespoons of oil and garlic. Stir ingredients together then let stand for 30 minutes.
5. Right before serving, remove the smashed garlic cloves from the bowl and add the remaining tablespoon of oil, along with onion, tomatoes, and vinegar. Season with salt then serve.