Snap Bean and Corn Salad

• 6 ounces ripe yellow tomatoes, coarsely chopped
• 14 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 1 shallot, minced
• 1 red chili, seeded and minced
• 1 lb green beans, trimmed
• 1 lb yellow wax bean, trimmed
• 1 12 cups corn (2 large ears, kernels removed)
• 2 tablespoons fresh dill, snipped

1. In a blender, puree tomato, olive oil, salt and pepper until emulsified; transfer to a bowl, then stir in shallots and minced chili.
2. Cook green and yellow beans in salted water until crisp tender, about 4 minutes; stir in corn and cook an additional minute.
3. Drain vegetables, rinse under cold water to stop cooking, then pat dry with paper towels.
4. Add to a large serving bowl, toss with dressing and dill.

yellow tomatoes, extra virgin olive oil, balsamic vinegar, kosher salt, ground black pepper, shallot, red chili, green beans, yellow wax bean, corn, fresh dill

Taken from www.food.com/recipe/snap-bean-and-corn-salad-427416 (may not work)