1 fresh ear of corn, kernels removed from cob About 12 asparagus spears, shave tough ends with potato peeler and cut into 1-1/2" pieces About 12 green beans, washed and trimmed and cut into 1-1/2" pieces 2 tomatoes, cut into fourths 2 scallions, chopped 4 handfuls fresh greens, washed and dried 3 Tablespoons olive oil 1 Tablespoon balsamic vinegar Salt and fresh ground pepper
Cook asparagus and beans in salted boiling water for 2-3 minutes, then plunge into ice water to halt cooking process.
Assemble greens, fresh corn, asparagus, beans, tomatoes and scallions in a bowl.
In a small bowl whisk together oil and vinegar until emulsified.
Pour vinegar mixture over salad and season with salt and pepper.