Ingredients 3 tablespoons red-wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard Salt and pepper, to taste 1/4 cup olive oil 6 small Yukon Gold or fingerling potatoes, quartered 3/4 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 1/4 small red onion, cut into very thin strips cup thinly sliced fresh basil
Instructions 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.
Description A variety of shapes and colors adds to the appeal of this salad.
Servings
4
Notes
We're lucky enough to have some of these vegetables fresh from Sumner's garden.
Source Boston Globe 8/12/15
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