Green Beans
Green Beans and Corn with
Tomato
4 medium ears corn
2 medium ripe tomatoes (about 1 lb.), cored and cut into 1/2-inch cubes
1 Tb extra-virgin olive oil
1 Tb red wine vinegar
1/4 cup minced fresh herbs (especially basil, tarragon, chives, parsley, and
cilantro)
salt (~ 1/2 tsp.)
freshly ground black pepper
1 lb. green beans, ends snapped off
Remove the husks and silks from the corn. Cut the ears in half crosswise
with a chef's knife, stand each piece on its cut end, and slice downward
several times to remove all the kernels. (Discard the cobs.) You should have
about 2 1/2 cups of kernels. Bring several quarts of water to a boil in a
large pot. While waiting for the water to come to a boil, combine the
tomatoes, oil, vinegar, herbs, and salt and pepper to taste in a large
serving bowl. Set aside. Add the beans and salt to taste to the boiling
water. Cook for 3 minutes. Add the corn and continue cooking until the
vegetables are tender, 2 to 3 minutes longer. Drain, shake dray, and then
spread out the vegetables over a clean towel so they dry quickly. Let cool
to room temperature. When the beans and corn are just barely warm (this will
take about 10 minutes), toss them with the tomato mixture. Adjust the
seasons. Serve at room temperature. (The salad can be covered and set aside
for up to 2 hours.)
Summer Lemony Green Bean
Salad
1½ lb. green beans
3-4 Tbs. extra virgin olive oil
Zest of one lemon, and juice of ½ lemon
8 oz. feta cheese, crumbled
Optional- garnish salad with chopped fresh parsley, basil or mint
Sea salt and fresh ground black pepper to taste
Trim off stem ends of green beans. Blanch in salted boiling water for 2-3
minutes or until green beans are tender but still a bit crisp. Cool in an
ice bath. Drain well. In a mixing bowl combine the green beans with the
olive oil, lemon zest, juice, and season with salt and pepper. You may serve
the salad cold or room temperature. Just before serving garnish with
crumbled feta.