Source: Sunday Dinner

Lemon Haricots Verts and Corn Salad
This knockout dish makes delicious use of haricots verts, those skinny French string beans. The fresh corn and basil add a taste of the summer. Use any string beans if you can't get the haricots -- just don't skip this easy recipe!
Serves: 6
Prep Time: 25 minutes
Cook Time: 7-8 minutes


2 pounds green beans or haricot vert (skinny green beans)
3 ears fresh corn, husked
2 tablespoons fresh basil, finely chopped
2 tablespoons flat leaf parsley, finely chopped
Juice of 1/2 lemon
1/3 cup extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper, to taste

1. In a saucepan of boiling salted water, cook the beans for 4 to 5 minutes until crisp-tender. Rinse under cold running water and drain. Transfer to a bowl and set aside.
2. In a saucepan of boiling salted water, cook the ears of corn for about 3 minutes. Rinse under cold running water and drain. When cool enough to handle, use a small sharp knife to scrape the kernels into the bowl with the beans. Hold the ears upright in the bowl or on a plate and scrape downward. Let the milky corn liquid mingle with the kernels and beans. Add the basil and parsley, sprinkle with the lemon juice and toss.
3. In a small bowl, whisk together the oil and vinegar and season to taste with salt and pepper. Pour over the salad and toss thoroughly.
4. Place on a serving platter or in a shallow bowl and top with the olive halves, if desired. Serve warm, chilled, or at room temperature.