Fresh Summer Succotash

• 4 ears fresh sweet corn
• 15 ounces cooked cannellini beans, rinsed
• 1 pint of cherry tomatoes, halved
• 1 small zucchini, halved and cut in 1/4" slices
• 2 tablespoons apple cider vinegar
• 5 tablespoons vegetable oil
• 1 dash salt, or to taste
• 1 dash pepper, or to taste
• 1/4 cup fresh basil and/or parsley, chopped

1. In a large bowl, cut the kernels away from the ears of corn by running a knife carefully down the sides of each ear.
2. Add the drained beans, tomato halves and zucchini slices to the corn kernels.
3. In a separate bowl, whisk the oil into the cider vinegar to create an emulsion. Season with the salt and pepper before drizzling over the vegetable mixture.
4. Sprinkle in the chopped herbs and gently toss the salad to coat all the ingredients with the vinaigrette. Sample and season to taste.

corn, beans, tomatoes, zucchini, apple cider vinegar, vegetable oil, salt, pepper, fresh basil andor parsley

Taken from food52.com/recipes/5399-fresh-summer-succotash (may not work)