Sweet Corn Salad with Green Beans and Hazelnuts

• 1/2 cup hazelnuts
• 9 ears of corn, shucked
• 1 pound green beans
• 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons white wine vinegar
• Salt and freshly ground pepper
• 1 pound cherry tomatoes (3 cups), halved
• 2 scallions, thinly sliced

1. Preheat the oven to 350.
2. Put the hazelnuts in a pie plate and toast them for 8 minutes, or until they are golden brown.
3. Let cool, then rub the nuts together in a kitchen towel to remove the skins.
4. Transfer to a work surface and coarsely chop the hazelnuts.
5. Bring a large pot of water to a boil.
6. Add the ears of corn and boil them over moderately high heat until just tender, about 4 minutes.
7. With tongs, transfer the corn to a rimmed baking sheet.
8. When cool enough to handle, cut the kernels from the corncobs.
9. Add the green beans to the pot and boil until crisp-tender, about 3 minutes.
10. Drain and rinse the beans under cold water.
11. Pat dry.
12. Cut the beans into 1-inch lengths.
13. In a large bowl, mix the olive oil with the vinegar and season with salt and pepper.
14. Add the tomatoes, scallions, corn and beans and toss.
15. Sprinkle with the hazelnuts and serve.

hazelnuts, corn, green beans, extravirgin olive oil, white wine vinegar, salt, tomatoes, scallions

Taken from www.foodandwine.com/recipes/sweet-corn-salad-green-beans-and-hazelnuts (may not work)