You can cook the corn for this salad using any method you like: steaming, as Beth suggests (Veggie Notes/ Sweet corn), boiling, or even roasting, on the grill or in the oven (see this link for oven roasting in the husks) or on the stove in a grill pan. You’ll need about 4 ears of corn, so if you cook up a bunch of corn to eat on the cob, you can use the leftovers!
Dressing:
1 large clove garlic, minced or put through a press
2 tablespoons white wine or cider vinegar
1 teaspoon brown sugar, plus more to taste
2 teaspoons grainy or Dijon mustard
1/4 cup olive oil or vegetable oil
salt and freshly ground pepper to taste
Salad:
3-4 cups corn kernels, cut from about 4 ears of corn
2/3 to one pound green beans, cooked and cut into 2 inch lengths
3/4 cup toasted nuts, coarsely chopped – I used whole almonds but walnuts or pecans would also be good
9-10 cherry tomatoes cut in half
- Make the dressing: Combine the garlic, vinegar, sugar, and mustard in a small bowl or spouted glass measuring cup. Whisk in the oil until emulsified. Season with salt & pepper. Alternatively, combine everything in a jar with a tight fitting lid and shake to combine.
- Add the corn and green beans to a large mixing bowl, and toss with most of the dressing. Add the nuts and cherry tomatoes, toss again, and taste to see if it need more dressing or seasoning. This salad is good right away, but can also be chilled overnight – bring to room temperature and add the nuts right before serving.