Corn, green bean, tomato salad

20150713_192210Summer is a great time for fresh salads. With all the farmers markets in full swing you can always get some fresh veggies. Our friend Ann B. got us a bottle of fig balsamic vinegar which made this salad even better. Super simple with just sweet corn, green beans and cherry tomatoes makes this a dish everyone can enjoy.20150713_181415When using sweet corn for a salad I always use the microwave to cook it. Just leave the corn in the husk and nuke it for 8 minutes (2  ears) and it is done. Now to get it out of the husk Р(make sure to use some hot pads to handle it) Cut off the bottom of the ear, grab the top of the ear and shake the corn right out of the husk. Cut the kernels off the cob and chill.

For the beans – slice into pieces and place in a microwave safe bowl. Add a little water and salt and cook on high for 3 minutes, you want to keep them a but crunchy. Immediately drain and rinse under cold water to stop the cooking. Slice the cherry tomatoes in half and add to a serving bowl. Add the green beans and corn, season with salt and peeper. Drizzle some of the fig balsamic vinegar and you are ready to eat! Cheers.

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