Green Bean Salad with Corn, Cherry Tomatoes and Basil

INGREDIENTS:

3 cups                Fresh Corn Kernels

tt                          Kosher Salt

1 lb                      Fresh Green Beans, trimmed and cut in half diagonally

1                          Small Red Onion, cut in half through the root end, root trimmed and cut lengthwise into very thin slices

1                          Garlic Clove

1/4 cup               Red Wine Vinegar

1/3 cup               Extra Virgin Olive Oil

1 pint                   Cherry Tomatoes, cut in half

1 cup                   Fresh Basil, roughly cut

tt                           Black Pepper, freshly ground

INSTRUCTIONS:

Bring a medium pot of water to a boil.  Add the corn kernels and blanch for 1 minutes.  Scoop out the corn with a strainer.  Set aside.  Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 minutes.  Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water.  (Which will crisp it and mellow its flavor.)  Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt.  Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar.  Let sit for 5 to 10 minutes and then whisk in the olive oil.

Just before serving, drain the onions.  Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl.  Season with salt and pepper and toss with the vinaigrette.  Taste again and add more salt, pepper, or vinegar if needed.  Serve right away.