So, the next time you find yourself up to your ears in corn, make this salad.
Fresh Corn & Green Bean Salad
3 ears cooked corn, kernels removed
1 pound green beans, ends trimmed, cooked al dente
2 large spring onions, chopped
5 red potatoes, cooked and peeled, roughly chopped
3 large tomatoes, roughly chopped
2/3 cup extra virgin olive oil
1/2 cup red wine vinegar
Salt and pepper to taste
Combine all vegetables in a large bowl. Toss with oil and vinegar, then season to taste. Serve at room temperature or refrigerate to serve cold.