Sweet Corn Salad with Green Beans & Hazelnuts

By [e-mail]

Ingredients

• 1/2 C hazelnuts
• 9 ears of corn, shucked
• 1 lb. green beans
• 1/4 C + 2 1/2 T olive oil
• 2 1/2 T white wine vinegar
• Salt & pepper
• 1 lb. cherry tomatoes, halved
• 2 scallions, thinly sliced

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350. Put hazelnuts in pie plate & toast 8 min. Let cool, then rub nuts together in kitchen to remove skins. Transfer to work surface & coarsely choop.
2. Bring large pot of water to boil. add corn & boil over mod. Hi heat, @ 4 min. With tongs, transfer corn to rimmed baking sheet. When cool enough to handle, cut kernels from corncobs.
3. Add green beans to pot & boil to crisp tender, @ 3 min. Drain & rinse beans under cold water. Cut into 1" lengths.
4. In large bowl, mix olive oil with vinegar & salt & pepper. Add tomatoes, scallions, corn & beans & toss. Sprinkle with hazelnuts & serve.