Ingredients:
2 ears corn
1 pound Romano beans, trimmed and snapped in half
2 large tomatoes, cored and diced
1 ounce basil, leaves removed and stems discarded
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Directions:
Bring a large pot of water to a boil. Remove the husks and silks from the corn and add to boil water. Cook for 5 minutes then remove from heat and allow to cool. Add the green beans to the boil water and cook for 8 minutes or until tender-crisp. Remove from heat and run cold water over the top to stop the cooking process.
Cut the kernels away from the cobs and add the kernels to a medium mixing bowl. Add the Romano beans and tomatoes.
In a food processor, add the basil leaves. Turn on the food processor and slowly add oil in the top. Process until smooth. Season with a pinch of salt and a couple turns of a pepper grinder.
Drizzle the basil oil over the corn, tomatoes, and green beans. Toss to coat the salad.
Serves: 4
Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery