Image credit to: Boston Organics
Ingredients
Recipe
Bring medium pot of water to boil. Add corn kernels and blanch for 1 min. Scoop out corn with a strainer; set aside. Season water with a generous amount of salt, return to boil, add beans, and cook until just tender, about 3 min. Drain beans and spread on baking sheet to cool.
Meanwhile, place onion in small bowl filled with ice water (which will crisp it and mellow its flavor). Using mortar and pestle or the flat side of a chef's knife, mash garlic to paste with pinch of salt. Put paste in small bowl (or keep it in the mortar) and whisk in vinegar. Let sit for 5 to 10 minutes and then whisk in olive oil.
Just before serving, drain onions. Put beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.
From Fine Cooking Magazine
$3.99
(4 oz, 1-3 heads)
Add-onsAdd-On Produce
$11.49
(2 lbs)
$5.39
(1 dry pint)
$2.99
(1 lb)
$22.49
(500 ml)
Add-onsDressings, Oils & Vinegars