For convenience, you can cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them (covered) in the refrigerator. To remove corn kernels from the cob, stand the ear upright on its flat end; with a sharp knife, cut along the length of the cob, turning as you go.

　　

Ingredients

serves 6

　　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

　　

Step 1

Bring a large pot of water to a boil. Cook the corn until kernels are crisp-tender, 5 to 7 minutes. Remove corn with tongs and let cool. Using a small sieve, remove any corn silk remaining in the pot.

　　

Step 2

Add green beans to pot, return water to a boil, and cook until very tender, 5 to 8 minutes (depending on the size). Meanwhile, slice the corn kernels from the cobs into a large bowl. Drain the green beans in a colander, shake to remove excess water, and add to corn. Add garlic and 3 tablespoons oil. Toss well and let stand 30 minutes to allow flavors to blend. (Bean mixture can be refrigerated, covered with plastic wrap, up to 8 hours; bring to room temperature before proceeding.)

　　

Step 3

Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Season with 1/2 teaspoon salt (or to taste), and serve.

　　

NUTRITION INFORMATION

Step 4

(Per Serving)

　　

Step 5

Calories: 201

　　

Step 6

Saturated Fat: 1.5g

　　

Step 7

Unsaturated Fat: 8.9g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 25.7g

　　

Step 10

Protein: 5.3g

　　

Step 11

Sodium: 189mg

　　

Step 12

Fiber: 6.8g

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