This salad was on the cover of this month’s Fine Cooking magazine. Though I didn’t purchase the magazine, I definately took note of the great colors in the salad. How could I resist making something so beautiful?
Blanched grean beans, fresh sweet corn (or frozen), sliced red onions and halved plum tomatoes, dressed with a drizzle of vinagrette and a good sprinkle of salt and pepper. It’s the perfect side to anything that comes off your grill this summer.