Fresh Corn, Tomato and Green Bean Salad

• 3 ears corn, grilled or microwaved,cooled
• 1 lb fresh green beans
• 2 medium tomatoes, chopped or 1 pint cherry tomatoes or 1 pint red pear tomatoes, halved
• 14 cup chopped red onions or 14 cup green onions or 14 cup shallot (optional)
• 14 cup flat-leaf Italian parsley, chopped
• assorted fresh herb (such as oregano, rosemary, sage, thyme, mint, etc. to taste)
• 2 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 12 teaspoon freshly ground coriander
• 12 teaspoon minced garlic (optional)
• 1 lime, juice of
• 1 tablespoon seasoned rice vinegar
• 14 cup oil

1. Break the green beans into 2 inch pieces and blanch briefly in boiling water or microwave for 2-3 minutes until bright green and slightly tender.
2. Immediately run under icy cold water to stop cooking and cool.
3. Transfer beans to salad bowl and add chopped tomatoes.
4. Slice kernals off corn cobs and add to salad bowl, along with chopped herbs.
5. Make Dressing: Combine all ingredients except oil in a small mixing bowl and whisk to blend.
6. Slowly whisk in oil in a steady stream until well blended.
7. Pour dressing over salad and toss gently so as not to break up too many of the chunks of corn.
8. Serve immediately or refrigerate a few hours until ready to serve.
9. Salad is still good after a day or two, but the color of the beans will fade.
10. Bring almost to room temperature before serving.
11. NOTE:You may have to adjust the dressing to your taste.
12. I continued to play with it after I dressed the salad.

corn, green beans, tomatoes, red onions, flatleaf italian parsley, oregano, honey, salt, fresh ground black pepper, ground coriander, garlic, lime, rice vinegar, oil

Taken from www.food.com/recipe/fresh-corn-tomato-and-green-bean-salad-68334 (may not work)