Green Bean and Sweet Corn Salad with Fresh Herbs

Ingredients

• 1 pound green beans
• 3 ears fresh corn
• 1/4 cup red onion (or shallot; minced)
• 2 Tablespoons fresh dill (chopped)
• 1/4 cup fresh basil (chopped)
• 1/2 cup olive oil
• 3 Tablespoons red wine vinegar
• 1 Tablespoon honey
• 1 1/2 teaspoon Dijon (or grainy mustard)

Instructions

1. 1

   boil: Add salt and 4 quarts of water to a large pot. Bring to a boil. While the water is coming to a boil, add ice and water to a large mixing bowl.

2. 2

   cook and cool: Add the green beans and corn to the boiling water and cook for 2 to 3 minutes, until they are tender but still crisp. Immediately remove the vegetables and plunge them into the ice water just long enough to cool completely, about 15 to 30 seconds. Remove the vegetables to a colander and drain while you make the dressing.

3. 3

   cut: To remove the corn from the cob, stand it upright in a large bowl and carefully slice downward with a sharp knife, cutting close to the base of the kernels. Cut the green beans into 1-inch pieces.

4. 4

   toss: In a large bowl, toss the green beans, corn, and onion with the dressing. Sprinkle the herbs over the top and gently toss.

5. 5

   --- Honey Mustard Dressing ---

6. 6

   Blend all the dressing ingredients in a food processor or blender. Season to taste with salt and pepper.