Jeanne Says: This simple, fresh salad showcases summer produce. It transports well and is delicious with most picnic and barbecue fare. With the addition of 3 to 4 ounces crumbled soft, fresh goat cheese- it makes a great vegetarian entrée or accompaniment to grilled chicken.

Ingredients

• 1 lb green beans, trimmed and cut into 2-inch pieces
• ¼ cup extra virgin olive oil
• 2 Tbs red wine vinegar
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tsp minced fresh thyme
• 2 ears sweet white corn
• 1 pint cherry tomatoes, cut in half
• ½ tsp kosher salt

Directions

Step 1
Cook the green beans in boiling salted water until crisp-tender, about 4 minutes. Drain and rinse with cold water to cool. Drain the beans well and pat dry with a clean towel.
(Can be prepared 1 day ahead. Cover and refrigerate.)

Step 2
Whisk the oil and next five ingredients to blend in a small bowl.

Step 3
Cut the kernels from cobs and place in a large bowl along with the green beans and tomatoes. (Can be prepared up to 8 hours ahead. Cover and refrigerate salad and dressing separately.) Whisk dressing to blend and add to the salad and toss well. Season to taste with salt and pepper and serve.

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