Green Bean, Corn, and Tomato Salad

• 3 ears corn, husked
• 1 1/2 pounds green beans, trimmed
• 3 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1/2 small red onion, thinly sliced
• 1 yellow tomato, sliced 1/2 inch thick
• 2 cups mixed small tomatoes, preferably heirloom, halved
• Coarse salt

1. Bring a large pot of water to a boil.
2. Cook the corn until kernels are crisp-tender, 5 to 7 minutes.
3. Remove corn with tongs and let cool.
4. Using a small sieve, remove any corn silk remaining in the pot.
5. Add green beans to pot, return water to a boil, and cook until very tender, 5 to 8 minutes (depending on the size).
6. Meanwhile, slice the corn kernels from the cobs into a large bowl.
7. Drain the green beans in a colander, shake to remove excess water, and add to corn.
8. Add garlic and 3 tablespoons oil.
9. Toss well and let stand 30 minutes to allow flavors to blend.
10. (Bean mixture can be refrigerated, covered with plastic wrap, up to 8 hours; bring to room temperature before proceeding.)
11. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes.
12. Season with 1/2 teaspoon salt (or to taste), and serve.
13. (Per Serving)
14. Calories: 201
15. Saturated Fat: 1.5g
16. Unsaturated Fat: 8.9g
17. Cholesterol: 0mg
18. Carbohydrates: 25.7g
19. Protein: 5.3g
20. Sodium: 189mg
21. Fiber: 6.8g

corn, green beans, garlic, extravirgin olive oil, redwine vinegar, red onion, yellow tomato, mixed small tomatoes, salt

Taken from www.epicurious.com/recipes/food/views/green-bean-corn-and-tomato-salad-394051 (may not work)