1/2 cup pecans 9 ears of corn, shucked 1 lb. green beans 1/4 plus 2-1/2 Tablespoons extra-virgin olive oil 2-1/2 Tablespoons white wine vinegar Salt and freshly ground black pepper 1 lb. cherry tomatoes, halved 2 scallions, diced 1/2 teaspoon fresh thyme, chopped
Place the pecans in a dry skillet and heat over medium high heat; cook the pecans, shaking the pan periodically, until the pecans are fragrant and lightly toasted. Transfer the pecans to a plate and let cool. When cool, coarsely chop and set aside.
Meanwhile, bring a large pot of water to a boil. Add the ears of corn and boil them for 4 minutes or until just tender. With tongs, remove the corn to a rimmed baking sheet. When the corn is cool enough to handle, cut the kernels from the corncobs. Add the green beans to the pot and boil until crisp tender, about 4 minutes. Drain and rinse the beans under cold water. Cut the beans into 1 inch pieces.
In a large bowl, whisk the olive oil with the vinegar and season to taste with salt and freshly ground black pepper. Add the tomatoes, scallions, corn and beans; toss. Sprinkle with the toasted pecans and serve.