Green Bean Corn Tomato Salad

Ingredients

Estimated total cost: €8.67 · €2.17/serving

• 3 cobs of corn, husks removed (boil corn for 2-3 minutes before grilling for a smoky flavor)Est. price €0.90–€2.10
• 1 1/2 pounds of slender green beans, ends trimmed (blanch in boiling water then immediately plunge into ice water to retain vibrant color)Est. price €3.00–€6.00
• 1/4 cup of premium extra-virgin olive oil (drizzle over finished dish for a burst of flavor)Est. price €1.20–€3.50
• 3 tablespoons of red-wine vinegar (whisk with olive oil, salt, and pepper for a zesty dressing)Est. price €0.45–€1.20
• 1 yellow tomato, sliced 1/2 inch thick (sprinkle with salt and let sit for 10 minutes to draw out excess moisture)Est. price €0.30–€0.80
• 2 cups of assorted petite tomatoes, preferably heirloom, halved (toss with olive oil, salt, and pepper before roasting for intensified flavor)Est. price €2.50–€5.00
• Coarse salt (season generously to enhance the natural flavors of the dish)Est. price €0.02–€0.05
• 1/2 small red onion, thinly sliced (soak in cold water for 10 minutes to reduce sharpness)Est. price €0.15–€0.40
• 3 cloves of garlic, forcefully crushed (let garlic sit for 10 minutes after crushing to maximize health benefits)Est. price €0.15–€0.30

Steps

1. 1

   Start by heating a large pot of water until it reaches a rolling boil. Add the corn and cook it for 5 to 7 minutes until the kernels are just tender enough. Carefully take out the corn using tongs and allow it to cool down. Next, use a small sieve to eliminate any leftover corn silk from the pot before proceeding further.

2. 2

   Place green beans in a pot of boiling water and cook until they are very tender, which should take around 5 to 8 minutes depending on their size. While the green beans are cooking, carefully slice the corn kernels off the cobs into a large bowl. Once the green beans are done, drain them in a colander, give it a shake to remove excess water, and then combine them with the corn in the bowl. Add minced garlic and pour in 3 tablespoons of oil. Mix everything together thoroughly and allow it to sit for about 30 minutes to let the flavors meld together. You can also refrigerate this bean mixture, covered with plastic wrap, for up to 8 hours if needed; just remember to bring it back to room temperature before using it further.

3. 3

   Prior to serving, discard the garlic and incorporate a tablespoon of oil into the mixture along with vinegar, onion, and tomatoes. Season with 1/2 teaspoon of salt (adjust to your preference) before presenting the dish.

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• Cultural note

  The Green Bean Corn Tomato Salad is a vibrant and colorful dish that celebrates the bounty of fresh produce. It is reminiscent of Mediterranean flavors with the use of olive oil and red-wine vinegar, showcasing a blend of textures and flavors that is popular in many cuisines.

• Seasonal note

  This Green Bean Corn Tomato Salad is best made in the summer when tomatoes and green beans are in season, ensuring the freshest and most flavorful ingredients.

• Health note

  This salad is a nutritious choice, providing a good balance of macronutrients with protein, healthy fats, and fiber. It is rich in vitamins A and C, essential for immune function and skin health, and also offers a good amount of fiber for digestive health.