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This is a luscious fresh basily salad for a light summer supper. If you can find them, definitely choose Heirloom tomatoes. They always taste 100 times better, and they will be super fresh, since the older veggie varieties cannot ship for 1000s of miles without damage. And don't forget to make the corn organic! It's especially important to always source organic corn, whatever the form, to avoid those unwanted gremlins: GMOs.
Prep Time: 15 minutes
serves 4
Ingredients:
20 cherry tomatoes, approximately
1/2 pound green beans, topped and tailed
1 ripe ear of corn
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
Dressing:
2 tablespoons extra virgin olive oil
1 1/2 tablespoon balsamic vinegar
sprinkled sea salt
Directions:
1. Wash beans and tomatoes.
2. Chop beans into 2 inch pieces (on a diagonal looks really nice).
3. Put water on for steaming the beans.
4. Mix up dressing in a medium bowl.
5. Prepare a medium bowl of ice water for the beans.
6. Once water is boiling, put beans into steamer for about 4 minutes, or until a fork goes easily into them.
7. Once cooked, transfer beans to ice water for 15 seconds.
8. Drain beans and transfer to the bowl with the dressing.
9. Chop tomatoes in half and add to the beans.
10. Cut the kernels off the corn ear with a sharp knife.
11. Heat olive oil gently in a saute pan. Add corn kernels and saute on medium heat for 3-4 minutes, until they are a light, glossy golden color.
12. Add the corn to the salad.
13. Roughly chop the basil and toss with the salad.
14. Adjust seasoning to taste by adding in a bit more salt, or some pepper.
Enjoy with some fresh bread, alongside an omelette, or some grilled fish.
Prep Time: 15 minutes
serves 4
Ingredients:
20 cherry tomatoes, approximately
1/2 pound green beans, topped and tailed
1 ripe ear of corn
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
Dressing:
2 tablespoons extra virgin olive oil
1 1/2 tablespoon balsamic vinegar
sprinkled sea salt
Directions:
1. Wash beans and tomatoes.
2. Chop beans into 2 inch pieces (on a diagonal looks really nice).
3. Put water on for steaming the beans.
4. Mix up dressing in a medium bowl.
5. Prepare a medium bowl of ice water for the beans.
6. Once water is boiling, put beans into steamer for about 4 minutes, or until a fork goes easily into them.
7. Once cooked, transfer beans to ice water for 15 seconds.
8. Drain beans and transfer to the bowl with the dressing.
9. Chop tomatoes in half and add to the beans.
10. Cut the kernels off the corn ear with a sharp knife.
11. Heat olive oil gently in a saute pan. Add corn kernels and saute on medium heat for 3-4 minutes, until they are a light, glossy golden color.
12. Add the corn to the salad.
13. Roughly chop the basil and toss with the salad.
14. Adjust seasoning to taste by adding in a bit more salt, or some pepper.
Enjoy with some fresh bread, alongside an omelette, or some grilled fish.