Green bean, tomato and grilled corn salad

By tpriddy_1

Ingredients

• 1 1/2 lbs green beans
• 3 ears corn
• 1/2 cup olive oil
• 1 1/2 cups cherry tomatoes, each halved
• 1/3 cup thinly sliced fresh basil
• 1 large shallot, chopped
• 3 Tbsp white wine vinegar

Preparation

Step 1

Cook green beans in large pot of boiling salted water until just crisp-tender about 4 minutes. Drain and rinse with cold water. Pat dry.
Prepare BBQ .Brush corn with 1 Tbsp olive oil,sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn.
Cut kernels off cobs, about 2 cups. Place Kernels in a large bowl. Add Beans and tomatoes. Mix basil, shallot and vinegar in medium bowl. Gradually whisk in 1/2 cup olive oil. Season with salt and pepper. Add dressing to salad and toss.

Best when it has time to sit.