Green Bean, Corn, and Tomato Salad

Posted on September 25, 2012 by the farm crew
Green Bean, Corn, and Tomato Salad
Recipe type: Salad
Prep time: 
Total time: 

Serves: 4 to 6

  • Coarse salt
  • 1 pound green beans, stem ends snapped off
  • 3 cloves garlic, peeled and gently smashed
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • ½ small red onion, peeled and thinly sliced
  • 2 cups of small, mixed red, yellow, and black heirloom tomatoes, halved

  1. In a large pot of boiling salted water, cook the corn until tender, 5 minutes. Remove corn and set aside to cool.
  2. Add the green beans, return to a boil, and cook until very tender, about 8 minutes. Meanwhile, cut the corn kernels off the cobs and put kernels n a large bowl. Drain the beans, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend.
  3. Just before serving, remove the garlic and add the vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.