Snap BeanCorn Salad with Yellow Tomato Vinaigrette

• 1 ripe yellow tomato
• 1/4 c. extra-virgin olive oil
• 3 tbsp. white balsamic vinegar
• 1 tsp. kosher salt
• 1/2 tsp. Freshly ground black pepper
• 1 shallot
• 1 fresh red chile (jalapeno or Fresno)
• 1 lb. green beans
• 1 lb. wax beans
• 2 large ears fresh corn
• 2 tbsp. snipped fresh dill fronds

1. Vinaigrette: Puree tomato, oil, vinegar, salt, and pepper in blender until emulsified; transfer to a bowl.
2. Stir in shallot and chile.
3. Salad: Cook green and yellow beans in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes.
4. Stir in corn; continue to cook 1 minute longer.
5. Drain in a colander; rinse beans and corn under cold water to cool.
6. Pat dry with paper towels.
7. Place bean mixture in a large serving bowl; add vinaigrette and dill and toss to dress.

tomato, extravirgin olive oil, white balsamic vinegar, kosher salt, freshly ground black pepper, shallot, fresh red chile, green beans, wax beans, corn, dill

Taken from www.delish.com/recipefinder/snap-bean-corn-salad-recipe-rbk0610 (may not work)