Tomato Corn bean salad

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Vinaigrette

1 shallot, thinly sliced lengthwise

1/4 C. red, white or champagne vinegar

½ C. olive oil

1 t. salt

Pepper

In a small bowl, soak shallot in vinegar for at least ten minutes. Add oil, salt & pepper.

4 ears fresh corn

1 lb. green beans

1 small basket tomatoes

Small bunch basil, roughly chopped

Blanch (boil) corn in salted water for five minutes, then shock (put into ice water). Blanch and shock beans until tender (about 4 minutes). Cut tomatoes in half.

Toss the corn, beans, tomatoes & basil with vinaigrette and plate.