Late Summer Corn and Green Bean Salad

I LOVE my summer Saturday ritual of visiting the Bronxville, NY Farmers’ Market!

As the weeks progress, the offerings get more and more bountiful. This simple salad uses the summer staples found everywhere.

INGREDIENTS:

To serve 4

3 ears sweet corn, kernels sliced off the cob

1 pound string beans

2 beefsteak tomatoes

handful of fresh basil, cut into thin strips

olive oil to taste

splash of white wine vinegar

METHOD:

Heat 2 TBS extra virgin olive oil in large saute pan

Saute the corn kernels over medium high heat for a few minutes until crisp tender; season with salt and pepper.

Blanch the green beans in a large pot of salted boiling water until crisp tender- about 5 minutes.

Cut the beefsteak tomatoes into wedges.

To assemble – gently toss the corn, beans, tomatoes and basil together on a large platter. Season to taste with salt, pepper, more olive oil and a splash of vinegar. Only add the vinegar right before you serve it to keep the beans from turning yellow.

Enjoy!