Green Bean, Corn, and Tomato Salad

This salad made a great side dish for the Balsamic BBQ Chicken I made. It was very light and fresh and felt summery. The original recipe called for malt vinegar but I decided to use balsamic to tie it in with the chicken. One thing I would recommend is to definitely make the dressing separately and add it slowly so you don't add too much. I felt like I added too much and the balsamic vinegar was kind of overpowering.

Ingredients

• 1 pound green beans, trimmed into 1-2 inch pieces
• 3-4 ears of corn
• 1 pint cherry or grape tomatoes, halved
• Handful of fresh basil leaves, cut into thin strips (chiffonade)
• 2 tablespoons olive oil plus more for corn
• 3 to 4 tablespoons balsamic vinegar
• 1/4 to 1/2 teaspoon garlic powder
• Salt and Pepper to taste

Directions

1. Preheat oven to 475 degrees. Line a cookie sheet with foil. Cut corn kernels off the cob and place on cookie sheet. Add a small amount of oil, salt, and pepper to corn and toss to coat. Spread into a single layer on cookie sheet. Bake for 5-10 minutes, stirring several times, until corn is lightly browned.
2. Meanwhile, blanch the green beans. Bring water to a boil. Add the beans and boil for 3 minutes, then drain them and immediately place them in an ice water bath for about 3 minutes.
3. In a small bowl, whisk together the 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, salt, 1/4 teaspoon garlic powder.
4. Place all the vegetables in a bowl and pour over the oil and vinegar mixture slowly according to your taste. Stir to combine.

Source: A Couple Cooks