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Grilled Corn Salad with Green Beans, Cherry Tomatoes and Herbs

Corn-Salad-35-1200x1200

Ingredients

  • 3 ears of corn, shucked
  • ½ lb green beans
  • ½ lb wax beans
  • 3 Tbsp wine vinegar
  • 1 clove garlic, crushed
  • 1 Tsp Dijon mustard
  • 3 Tbsp olive oil
  • Salt and pepper to taste
  • 1 small red onion, cut lengthwise into thin slices
  • 1 pint cherry tomatoes
  • ½ cup basil, chopped
  • ½ cup tarragon, chopped

Directions

Grill corn over medium heat for 10 minutes, rotating every 2 minutes. Let cool at room temperature, then cut kernels off the cob. Set aside.

Prepare beans by trimming ends off, then cutting them at an angle to approximately 1” length. Over a pot of boiling water, steam beans for 5 to 7 minutes. Let cool at room temperature. Set aside.

Whisk vinegar, garlic and mustard in a medium size bowl.  Add oil in a slow steady stream, whisking constantly until well combined. Season with salt and pepper. Add beans, corn, onion, tomatoes and herbs. Drizzle dressing over salad and toss to coat.

 

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