Servings: six to eight.
If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.
My picky ten-year-old says, “The flavors work really well together!” I agree - it was a total hit. I used gGreen Giant Niblets Canned corn and sone Vadim-infused oil in mid-November,, and we all still loved it. Tomorrow morning I’m having the leftovers with some fried eggs. YUM!
I made this with the last green beans, cherry tomatoes, and basil from the garden plus frozen corn I cut off from fresh cobs a month prior. I didn't have red onion, so I used white instead. Very fresh tasting salad as well as delicious and colorful. Will definitely make again.
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