Fresh Corn And Green Bean Salad - cooking recipe

Ingredients

8 ears corn
12 ounces French haricots vert or 12 ounces slender green beans, cut into 1 inch pieces
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4 - 1/2 teaspoon pepper
2 1/2 tablespoons olive oil
1/3 - 1/2 cup red onion, chopped
2 tablespoons fresh parsley, chopped

Preparation

Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
Cover and chill for up to four hours before serving.