Flying Bean Salad
2 or 3 ears of fresh corn on the cob
1 lb fresh green beans trimmed and sliced on the diagonal into approx. 2" pieces
I cook the corn on the cob, remove it from the pot to drain and cool then par-boil the green beans
for about 3 minutes in the same water, don't overcook, you still want a bit of a crunch. Rinse the beans in cold water, drain the spread them out on a flat surface to cool and dry.
Cut the corn off the cob. Let it all cool.
1/4 cup of sliced red onion
Sliced..see the photo above...then soak it in ice water for a bit to get the sting out...then drain
1 cup sweet cherry tomatoes, garden fresh if possible, sliced in half
1 cup (loosely packed) fresh basil torn into bite-sized pieces
1 clove garlic, mashed together with a pinch of salt (I use a mortar but you can use the flat side of your chef's knife)
1/4 cup of your best red wine vinegar
1/3 cup of your best extra virgin olive oil
Whisk the mashed garlic and vinegar together in a small bowl, let it set for a few minutes, then whisk in the olive oil.
When all your veggies are drained and cooled, combine in a large bowl...with appropriately sized serving utensil!! Add salt and pepper to taste. Just before serving toss with the vinaigrette.
Be prepared to make this one a favorite!...and um, try to leave out the "flying" part, unless you actually enjoy cleaning beans off your ceiling fan.