Cookbook Author Amanda Frederickson made a Tomato, Green Bean and Corn Salad. (see recipe below) Amanda's cookbook, Simple Beautiful Food is available wherever you buy books. For more information, visit www.amandafrederickson.com. Follow @amandafrederickson on Instagram and YouTube and @afrederickson on Twitter.
Tomato, Green Bean, and Corn, Salad
Makes 4 to 6 servings.
Bring a large bowl of salted water to boil. Add ½ lb cut in half trimmed green beans and blanch for 5 to 7 minutes or until the beans are crunchy and bright green. Plunge into an ice bath to stop the cooking.
In a large bowl combine 2 ears of fresh corn kernels, 1 pint cherry tomatoes, cut in half, ½ minced red onion, 1 diced avocado, 1 minced jalapeno with the seeds removed, and the blanched green beans. Give it a big stir then top with the juice of 2 limes, ¼ cup olive oil, a handful of fresh basil and a large pinch of salt and pepper.
