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Makes 6 to 8 servings. Difficulty
Easy
Ingredients
1 lb. fresh green beans, trimmed and cut in half diagonally 2 ears of corn 1 small red onion, cut in half through the root (root trimmed), and cut lengthwise into thin slices 1/3 cup English cucumber, diced 1 Gala apple, peeled, cored and diced 1 garlic clove, minced 2 Tablespoons red wine vinegar 6 Tablespoons extra virgin olive oil 1/2 pint cherry tomatoes, larger ones cut in half 1/4 cup basil, chopped Salt and freshly ground black pepper 3 Tablespoons crumbled Feta cheese
Directions
Bring a medium pot of salted water to a boil. Add the green beans and cook until just tender. Using a slotted spoon, remove the green beans from the water and transfer to a bowl of ice water. Add the corn to the boiling water and cook for about 1 minute. Drain through a fine sieve and place sieve containing the corn in the bowl of ice water to stop the cooking process; let sit for 2 minutes. Drain the corn and the beans and transfer them to a large salad bowl.
Meanwhile, place the onion in a small bowl filled with ice water (this will crisp it and mellow the flavor).
Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Place the garlic paste in a small bowl and add the vinegar and oil and whisk until emulsified. Season to taste with salt and freshly ground black pepper.
Just before serving, drain the onions. Add the onions to the beans and corn along with the cucumber, apples, cherry tomatoes, and basil. Add the vinaigrette and toss. Adust seasonings, if necessary, with salt and freshly ground black pepper. Garnish with crumbled feta and serve.
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