This salad is a keeper. The beans had a hint of dilly bean (which I love) to them, especially the next day. The onion was lightly pickled so it wasn't as harsh as raw onion can be, and the crunchy beans and corn were all so good together. We had it with carrot soup for a beautiful, very pleasing dinner.
Coarse salt
3 ears corn, husks and silk removed
1 1/2 pounds green beans, stem ends snapped off
3 cloves garlic, peeled and gently smashed
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 small red onion (used white), peeled and thinly sliced
2 cups of small, mixed red and green heirloom tomatoes, halved
1 medium yellow tomato, sliced 1/2-inch thick
In a large pot of boiling salted water, cook the corn until
tender, 5 to 7 minutes. Remove corn with tongs and set aside to cool.
Add the green beans, return to a boil, and cook until very
tender, about 8 minutes (timing may vary depending on the size of the
beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a
large bowl. Drain the beans in a colander and put in bowl with corn. Add garlic and oil, vinegar, onion, and cherry tomatoes. Let sit out for 30 minutes or longer in fridge. Remove garlic just before serving. Add salt to taste and serve at room
temperature. We served the bigger tomato slices salted on the side of the salad rather than stirring them in.
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