Adapted from Marie Simmons Fresh and Fast Vegetarian (this is a great cookbook and you should get it!)
This may be the best time of year for those of us who try to eat locally and thus with the seasons. Tomatoes are finally here! This along with everything fresh, bright, and crunchy that makes you think of summer (I'm looking at you corn!). This almost absurdly simple salad looked too boring to be delicious, but I was wrong! It really reminded me of an episode of the a Chef's Life on PBS in which Chef Vivian Howard opts to simplify her dishes in the spirit of letting the ingredients shine. There is something really beautiful about that concept and this salad is a great way to celebrate it.
Green Bean Summer Salad
1 pound green beans split into 1 inch pieces (wax beans work here too!)
2 ears of corn, kernals cut off the cob
2 medium sized tomatoes, diced
1 medium cucumber, peeled, seeded and diced
1/4 cup basil, diced
2 tablespoons olive oil
Juice of 1 lemon
Salt to taste (don't hold back!)
Combine all ingredients vegetables in a bowl and sprinkle liberally with salt. Make sure that the toss has spread out the basil thoroughly since it's the heart of the flavor profile Combine olive oil and lemon juice and give them a good stir before pouring it over the salad. The freshness of the ingredients is key here, so consider this a good option to make as soon as you get home from the Farmer's Market or store.