Green Bean And Corn Summer Salad

Sometimes I get bored with leafy salads.

What’s great about this salad is, you can make it even 1 day ahead, put it in little containers or jars, and take it to picnics or garden parties. Very simple to make and very colorful, which is always a plus.

---

Makes 6 servings

Ingredients ;

12 oz green beans, trimmed and cut into 1-inch pieces

1/3 cup extra-virgin olive oil, divided

1 small red onion, diced

3 cups fresh corn kernels

2 cups grape tomatoes, halved

1/4 cup chopped fresh parsley , basil and cilantro

2 Tbl white wine vinegar

1 tsp honey

1/2 tsp salt

1/2 tsp pepper

• In a medium saucepan, cook green beans in boiling, salted water until bright green and just tender, about 2 minutes. Plunge beans into ice water to stop the cooking process: drain and dry on paper towels.

• In a large, heavy skillet, heat 2 tablespoons of oil over medium-high heat. Add onion, and sauté until softened, 3 to 4 minutes. Add corn; sauté for about 2 minutes. Transfer to large bowl, let cool.

• Add beans, tomatoes, and herbs to corn mixture, tossing to combine; spoon into your serving containers. Cover and refrigerate for up to 1 day.

• In another jar, combine remaining 1/4 cup olive oil, vinegar, honey, salt and pepper, cover and shake to blend.

  Note: you can make the dressing up to 1 day ahead and store at room temperature .

• Drizzle dressing on salads just before serving.