Green Beans and Sweet Corn with Summer Vinaigrette

I am loving the bounty of fresh produce available at my local farmer's markets and in my parents' garden this summer! Every day presents another opportunity to do something simple and wonderful with all those fresh flavors. I've worked my way through tomato sandwiches, BLT's, caprese, Greek salad, fresh tomato dressing (the one I wrote about in my July newsletter), corn on the cob, grilled zucchini and squash, ratatouille, and all my other standby favorites. And then I started trying new things...like this salad from a cookbook called Clean Food that my husband got me for Christmas last year. It was written by Terry Walters, a fellow graduate of the Institute for Integrative Nutrition, and since all of the recipes are vegetarian (many are even vegan) it's a great source when I'm looking for vegetable recipes in particular! This one jumped out at me when I found myself in possession of a rather large quantity of fresh green beans.

I'd serve this with a simply grilled meat or fish (flank steak? pork tenderloin? salmon? tilapia?) and a big bowl of fruit for an easy summer meal. It would also pack well for a picnic or barbecue - I'd add the dressing just before serving so the tomatoes don't get overly juicy.

Green Beans and Sweet Corn with Summer Vinaigrette
photo credit: Whole Foods website

adapted from Clean Food Cookbook by Terry Walters

serves 6

1 1/2 cups fresh corn, cut from the cob
2 lbs. fresh green beans, trimmed
2 c. grape or cherry tomatoes, halved
1/2 red onion, thinly sliced

3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
1 garlic clove, minced
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh thyme
Salt and freshly ground black pepper

Steam corn in microwave or steamer basket until tender (about 5 minutes). Set aside to cool.

Steam or boil green beans for 3 minutes or until bright green or just tender. Plunge into ice water to stop the cooking, drain and add to corn.

In small bowl, whisk together olive oil through salt and pepper and pour over beans and corn. Add tomatoes and onions and toss to combine. Serve at room temperature (or cold).