Ingredients:
3 cups corn kernals
salt
1 lb fresh green beans, trimmed and cut in half
1 small red onion, sliced thinly
1 clove garlic
1/4 cup red-wine vinegar
1/3 cup extra-virgin olive oil
1 pint cheery tomatoes, cut in half
1 cup coursely chopped fresh basil
black pepper
Directions:
1. Bring medium pot of water to boil, add beans and cook
until tender, about 3 minutes. Drain the beans and spread
on baking sheet to cool.
2. Using a mortar and pestle or the flat side of a chef’s
knife, mash the garlic to a paste. Put the paste in a small
bowl and whisk in the vineager and olive oil.
3. Put the beans, corn, onions, cherry tomatoes and basil
in a large bowl. Season with salt and pepper and toss with
the vinaigrette.