Yesterday we had an unseasonably warm day, and I couldn't be happier about it. Sure, during the summer I complain about the humidity during a heat wave, and turn on the air conditioning upstairs for sleeping (it's for the baby); but I'd take heat over cold any day.
This salad is the perfect combination of all the wonderful late summer food; sweet corn, crisp green beans, juicy tomatoes and fragrant basil. It makes an excellent side dish, we ate it last night alongside broccoli quiche and roasted potatoes, and it is also a perfect light lunch. Especially if, like me, you're planning to use up some random marshmallows and make rice crispy treats later. Or, just be healthy. Whichever.
Green Bean, Corn and Tomato Salad
modified from Self
3-4 ears fresh corn, removed from cob
1 lb. green beans, blanched in boiling water and cut into bite size pieces
1 cup cherry tomatoes, halved or quartered
1/2 jalapeno, seeded and minced
10 basil leaves, chopped
1 avocado, cut into chunks
Goat cheese, for topping
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
In a large bowl, toss together all salad ingredients.
In a second bowl, whisk together vinegar, honey, kosher salt and pepper. Add the olive oil in a slow stream while whisking until emulsified.
Pour dressing over salad and toss to coat.
Top with crumbled goat cheese to serve.