|Sweet corn ears||4 , husks and silk removed|
|Green beans||1 Pound (Romano, Haricot Vert, Or String)|
|Cherry tomatoes||1 Pint, sliced in half|
|Kosher salt||2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Basil leaves||23 Large, washed and dried (8 Rolled Into Small Bundles And Sliced Finely And 15 Left Whole)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Aged red wine vinegar||2 Tablespoon|
1. Blanch the corn in salted boiling water for 4 minutes and lay the ears on a towel to cool. Snap off the ends of the beans, break the beans into 2-inch pieces, and blanch for 6 minutes. Cool on a towel.
2. Place the tomatoes into a large bowl with the kosher salt and the pepper. Cut the kernels off the corn cobs with a sharp knife. Place them into the bowl of tomatoes, along with the cooled beans and the sliced basil.
3. Toss the salad with the oil and vinegar, top with the whole basil leaves, and season to taste with salt and pepper.