2 cups fresh beans-green or romano
4 ears of corn, kernels cut off
1 small avocado, peeled, pitted and diced into chunks
2 large tomatoes, diced
1/4 cup red onion, minced
2 T. fresh herbs-basil, savory, parsley-anything you’ve got
1/4 cup extra virgin olive oil
3 T sherry vinegar-red wine vinegar will work, too
salt and pepper to taste
Put on a pot of salted water and bring to a boil.
Cut the beans into 1″ long segments.
While waiting for the water to boil, cut all the other vegetables and put them in a large bowl.
Cook the beans until just tender (leave some crunch!) and then drain and cool in a bowl of ice water. Drain and add to the other veggies.
Pour the olive oil and vinegar over the veggies, and season to taste.