Recipe

This wonderful summer time salad is perfect for all those fresh veggies coming in from the garden. Completely versatile with suggestions for optional ingredients or how to make with frozen vegetables long after summer is gone.

Ingredients

• 2 quarts water

• 4 ears fresh sweet corn, husks removed

• 2 cups fresh or frozen shelled beans such as butterbeans, baby limas or lady cream peas (about 1-1⁄2 pounds unshelled)

• 3 ripe medium tomatoes, skinned, seeded and roughly chopped

• 1⁄2 cup coarsely chopped fresh basil

• 3 Tbsp lime juice

• 1⁄4 cup extra-virgin olive oil

• 1 tsp Dijon mustard

• kosher salt and freshly ground black pepper to taste

• Optional additions: avocado, bell pepper, green onions, red onions

Instructions

• In a large stockpot over high heat, bring the water to a rolling boil. Add the corn, return to a boil, and boil vigorously for 2 minutes. Using tongs, transfer corn to a colander. Place it beneath a stream of cold water to halt the cooking. Reserve.

• Add the beans to the corn cooking water, return to a boil, and boil vigorously until the beans are soft, 13 to 18 minutes. Strain the beans in a colander and place them beneath a stream of cold water for 1 minute to halt the cooking. Reserve.

• Cut the corn from the cobs, making sure to scrape the cobs up and down with the edge of a spoon to remove the juicy bits still adhering to them. Place the corn kernels and corn juice in a large bowl and add the beans, tomatoes and basil. Stir gently to combine.

• Whisk together the lime juice, olive oil and mustard until emulsified. Season to taste with salt and pepper. Pour dressing over salad and toss. Cover the salad with plastic wrap and refrigerate until ready to serve, up to four hours. Toss every 30 minutes to make certain the flavors meld evenly and toss once again before serving.

• TO MAKE MORE CONVENIENT – Use frozen corn. Instead, boil lima beans in a pot of water for 13-18 minutes then add corn to the pot for the last 2 minutes. Strain and run under cold water. Place beans and corn into a bowl, add tomatoes and basil. Continue with the recipe for dressing.