Nutrition per serving may change if servings are adjusted.
8 fresh ears of corn
12 ounces fresh haricots verts or green beans, cut into bite-size pieces
3 tablespoons cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
⅓ cup finely chopped red onion
2 tablespoons snipped fresh parsley
Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).
Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.
In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for up to 4 hours.