Green Bean Salad With Corn, Cherry Tomatoes & Basil - cooking recipe

Ingredients

3 cups fresh corn kernels (3-4 ears)
1 lb fresh green beans, trimmed and cut in half
1 small red onion, cut half then into thin slices
1 garlic clove
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 pint cherry tomatoes, cut in half
1 cup fresh basil, roughly chopped
fresh ground pepper, to taste
kosher salt, to taste

Preparation

Cut the corn kernels from the ears, while bringing a pot of water to a boil.
When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.