1 ear corn
¾ lb. green beans
1 tablespoon olive oil
½ red onion
2 cloves garlic
3 tablespoons balsamic vinegar
¼ cup sliced basil leaves
1 can anchovies, drained (optional)
1 cup cherry tomatoes, halved
salt to taste
pepper to taste
Cut kernels from ear of corn. Trim beans and cut into 2″ lengths. Thinly slice red onion and garlic.
Bring a pot of water to a boil. Drop beans into boiling water, boil for 1 to 2 minutes. Remove with slotted spoon.
Drop corn into boiling water. Boil 10 seconds. Remove with strainer.
Heat olive oil in sauté pan over medium heat. Sauté onion and garlic for 5 minutes or until soft. Remove pan from heat.
Add vinegar, basil, beans, corn, and tomatoes to pan. Stir. Return to heat and sauté 1 minute. Remove from heat.
Add anchovies (if desired), season with salt and pepper to taste, stir. Serve warm or chilled.