Corn Salad with Green beans and Tomatoes.

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.

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Ingredients:

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.

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