Shelly's Recipe

Summer Vegetable Salad

Category: Salad

3 tablespoons red-wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
Salt and pepper, to taste
⅓ cup olive oil
6 small Yukon Gold or fingerling potatoes, quartered
¾ pound green beans, cut diagonally into thirds
2 ears fresh corn, kernels removed from the cobs (see this page)
2 medium tomatoes, cored and cut into wedges
¼ small red onion, cut into very thin strips
⅓ cup thinly sliced fresh basil

1. In a bowl, whisk the vinegar, sugar, mustard, salt, and pepper. Gradually whisk in the olive oil.

2. In a large covered saucepan fitted with a steamer insert and several inches of boiling water, steam the potatoes for 6 minutes. Add the green beans, cover, and continue cooking for 2 minutes. Add the corn and cook 1 minute more. Drain into a colander and rinse with cold water until the vegetables are cold. Shake the colander to remove excess water.

3. Spread the vegetables on a large platter and pat dry with paper towels. In a bowl, combine the vegetables, tomatoes, and onion. Sprinkle with dressing and basil. Toss gently. Taste for seasoning and add more salt and pepper, if you like.