July is the best time at the farmer’s market. There are so many kinds of fresh vegetables and fruits there, so every week when I go to the farmer’s market, I have the most difficult choice: I want to buy everything at once, but then I have to think what dishes I will make with all these foods before they go bad. That’s why I am trying to keep myself in control and buy something else every week. This rule doesn’t work for fruits: There is never too many fruits in our house, especially now when Sophia goes to summer camp, she always has at least 3 containers of fruits packed in her lunch box.
Last week when I saw corn at the farmer’s market for the first time in this season, I grabbed 5 and decided to make something special with it, not just grill or boil it.
The idea came the next night when I was making dinner: salad. This recipe is very easy to make. It’s a great complement to any outdoor party. Fresh, juice and delicious.
Corn Salad with Green Beans and Tomatoes.
1 teaspoon Dijon mustard
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled or boiled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Serve.