- 3 ears fresh corn
- 1 ½ pounds fresh green beans
- 3 cloves garlic
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- ½ small red onion
- 1 medium yellow tomato
- 1 large red or green heirloom tomato
Green Bean and Corn Salad:
Husk corn and cut kernels off the cob.
Trim stems off the green beans and steam until tender – approximately 8 minutes.
Mix steamed beans and corn. (Allow the beans to cool during the following steps.)
Peel and crush garlic, then pour the olive oil over it, toss well and let stand for 30 minutes.
Peel and thinly slice the red onion.
Dice the tomatoes.
Just before serving, remove the garlic from the oil and mix in the vinegar. Combine the green beans, corn, onion and tomatoes in large bowl or serving dish. Pour the garlic seasoned oil and vinegar over the vegetables. Toss together and serve. Season with dulse and/or cayenne pepper as desired.