Green Beans/Corn/Tomatoes/Herb Vinaigrette
Other blanched vegetables may be added to this. Serve as a side or salad.
1/2 pound green beans
1/2 pound yellow beans
2 ears corn
1 large tomato, peeled and chopped
Vinaigrette:
1/2 cup olive oil
1/4 cup thyme vinegar
2 teaspoons sugar
Salt and pepper
Trim and string beans if necessary and slice them 1/2 inch thick. Blanch 5 to 7 minutes in boiling ewater, drain and shock in cold water. Blanch corn for 5 minutes. Cut from cob. Combine beans, corn and tomato with a bit of kosher salt. Combine vinaigrette ingredients and pour over vegetables.