Salad with green beans, corn, and tomatoes
Description
The recipe won't take much time. In a large saucepan, cook the corn in boiling salted water until tender, 5 to 7 minutes. Let it cool on a cutting board. Cut the kernels off the cobs and place them into a large bowl. Add the beans to the saucepan, bring to a boil, and cook until tender, about 8 minutes. Drain the beans and transfer them to a colander, shake off excess liquid, and add to the bowl with corn. Add garlic and 3 tablespoons of oil. Mix well and let stand for at least 30 minutes, or refrigerate for more than 30 minutes. If chilled, bring the beans and corn back to room temperature by removing them from the refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Season with salt to taste and serve the salad at room temperature. Serve immediately.