Fresh Corn Summer Salad

• 3 cups fresh corn kernels (from about 5 ears)
• 1/4 cup chopped scallions
• 2 small young zucchini (about 1/2 pound), diced
• 2 small ripe tomatoes (about 1/2 pound), seeded and diced
• 1 orange sweet bell pepper, seeded and diced
• 1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
• 1/2 cup packed basil leaves
• 1 jalapeno pepper, seeded and chopped
• 1 clove garlic, minced
• 1/2 cup extra virgin olive oil
• 2 tablespoons lime juice
• Salt and freshly ground black pepper

1. In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter.
2. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
3. In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice.
4. Puree until smooth, and season to taste with salt and pepper.
5. Pour the dressing over the vegetables, and serve.

fresh corn kernels, scallions, zucchini, tomatoes, orange sweet bell pepper, green beans, basil, pepper, clove garlic, extra virgin olive oil, lime juice, salt

Taken from cooking.nytimes.com/recipes/10650 (may not work)