Ingredients

The following ingredients have 6 Servings
  • 2 Ears of Sweet Corn
  • 1/2 Pound Green Beans
  • 1 Medium English Cucumber (sliced)
  • 2 Cups Grape Tomatoes (sliced in half)
  • 1-2 Large Avocados (chopped)
  • 1/3 Cup Sliced Red Onion
  • 1/3 Cup Pesto
  • 3 Slices Bacon (cooked and chopped *optional)
  • Salt and Pepper to Taste

Instruction

  • Fill a large bowl with ice water.
  • Set aside.
  • Place the corn in a large pot and fill until just covered with water.
  • Add a few pinches of salt and bring to a boil on medium high heat.
  • Cook for 5-7 minutes or until the corn looks vibrant in color and the kernals are tender.
  • Place the corn directly into the ice bath.
  • Place the green beans into the pot of water and bring back to a boil for 3-5 minutes and then place in the ice bath, adding more ice if necessary.
  • Drain both veggies.
  • Alternately, grill the corn, turning occasionally over medium heat until charred in places.
  • Remove from grill.
  • Cut the corn from the cob and chop the beans in half.
  • Once totally cool, add all of the veggies to a large bowl and toss with the pesto.
  • Season with salt and pepper to taste and sprinkle with bacon.
  • Serve immediately, or if you need to wait, do not yet add the onion, avocado and bacon. Add those right before serving. If you need to prepare a day ahead just keep the pesto out as well and toss before serving.