Green Bean Salad

Ingredients

• 1 -6 ounce(s) tomato coarsely chopped
• 1/4 cup(s) Extra Virgin Olive Oil
• 3 tablespoon(s) (white) Balsamic Vinegar
• 1 teaspoon(s) kosher salt
• 1/2 teaspoon(s) freshly ground black pepper
• 1 fresh red chile (Jalapeno or Fresno) seeded, minced
• 1 teaspoon(s) garlic minced
• 1 shallot minced
• 1 ear(s) corn kernels removed
• 1 package(s) green beans trimmed
• 2 snipped fresh dill fronds

Preparation

1. Vinaigrette: Puree tomato, oil,vinegar,garlic, salt & pepper in a blender until emulsified; transfer to a bowl and stir in shallot and chile.
2. Salad: Cook green beans n a large pot of lightly salted boiling water until tender - crisp about 4 minutes. Stir in corn; continue to cook 1 minute longer. Drain in a colander; rinse beans and corn under cold water to cool and pat dry with paper towel.
3. Place bean mixture in a large serving bowl and add vinaigrette and dill then toss.