Green Bean Salad with Shallot Vinaigrette

Adapted from Jeanne at Good Bite

1 lb green beans, trimmed and cut into 2-inch pieces
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 small shallot, minced
1 garlic clove, minced
2 tsp minced fresh thyme
½ tsp kosher salt
2 ears sweet white corn
1 pint grape tomatoes, halved

1. Blanch the green beans in boiling salted water until crisp-tender, about 4 minutes. Drain and rinse with cold water to cool. Drain the beans well and pat dry with a clean towel.

2. Whisk the oil, vinegar, shallot, garlic, thyme, and salt to blend in a small bowl.

3. Cut the kernels from cobs and place in a large bowl along with the green beans and tomatoes. Add dressing and toss well. Season to taste with salt and pepper.

Printed from Playing House