Sunny Summer corn Salad

INGREDIENTS

• 3 cups-cooked fresh corn, cut off of the cob
• 2 cups- tomato, fresh,cut into small dice- (can also use sungold or small cherry tomato cut in 1/2)
• 2 cups- string beans or mixture of string beans & yellow beans, fresh, cut into small pieces
• 1/4 cup- red onion, small dice
• 1 clove garlic- peeled and finely chopped
• 1/4 cup- parsley or cilantro, fresh, chopped- (add in the stems too)
• 1/3 cup- olive oil
• 1/3 cup- cider vinegar
• sea salt to taste
• 1/4 tsp or cayenne pepper for a little spice, if desired.

Place medium sized sauce pan on stove filled 1/2 way with water and 1 tsp sea salt, bring to a boil and cook prepared green beans in boiling water for 2-3 minutes depending on how soft you like them.  (they should still have a nice crunch when you bite into one).  Drain beans in colander and run cold water over them to cool.

Place green beans, corn, tomato, red onion, garlic and parsley in a bowl, toss lightly to combine.  In a seperate bowl or a glass jar with a lid, combine oil, cider vinegar, salt and cayenne pepper and mix or shake to combine.  Pour dressing over veggies, toss and taste.  Add more seasonings as necessary and serve over salad greens.