Green Bean, Corn, and Tomato Salad
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Source: Body+Soul, September 2006
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Cook's Notes
To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator. To remove corn kernels from the cob, hold the ear upright on its flat end on a cutting board; with a sharp knife, cut along the length of the cob to remove the kernels, turning the cob as you go.
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