Snap bean-corn salad with yellow tomato vinaigrette

By jdwooten

Ingredients

• INAIGRETTE:
• 1 (6-oz) ripe yello tomato, coarsely chopped
• 1/4 cup extra virgin olive oil
• 3 Tbsp. white balsamic vinegar
• 1 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 shallot, minced
• 1 fresh red chile (jalapeno or Fresno)seeded, minced
• SALAD:
• 1 lb green beans, trimmed
• 1 lb. yellow wax beans, trimmed
• 2 large ears fresh corn, kernels removed (about 1 1/2 cups)
• 2 Tbsp. snipped fresh dill

Preparation

Step 1

VINAIGRETTE:
Puree tomato, oil, vinegar, salt, and pepper in blended until emulsified: transfer to a bowl. Stir in shallot and chile.

SALAD:
Cook green and yell beans in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Stir in corn; continue to cook 1 minute longer. Drain to a colander; rinse beans and corn under cold water to cool. Pat dry with paper towels.

Place bean mixture in a large serving bowl; add vinagrette and dill and toss to dress