Corn, corn, everywhere…

Jersey corn rocks. Right now, it’s everywhere…and it’s delicious. Which is why sometimes you may get a little carried away when you’re cooking it.

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.