Ingredients
- 1 tsp dijon mustard
- 3 tablespoons sherry vinegar
- 1/4 cup extra virgin olive oil
- sea salt and pepper to taste
- 4 ears corn, grilled
- 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
Directions
- 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
Recipe courtesy of wholefoods.com with modifications made by me!
Sounds great. But merely blanching fresh green beans is going to leave them awfully chewey. Recommend steaming till ‘crisp tender’. Microwave does a wonderful job.