4 ears sweet corn, shucked
8 oz fresh green beans trimmed and halved (about 2 cups)
1 pint of cherry tomatoes (halved)
1/2 red onion (thinly sliced)
1/4 cup fish sauce
Juice of two limes (fresh squeezed)
2 Tbsp water
1 1/2 Tbsp sugar
1 garlic clove (minced)
1 Tbsp Thai Chili Sauce
Pinch of red pepper flakes
2 cups of Fresh Spring Mix greens
Bring a large pot of salted water to a boil. Add corn and cook until crisp-tender (about 10 minutes). Transfer to a cutting board and allow to cool.
Bring your salted water to a boil again. Add the green beans and cook until crisp-tender, about 3 - 4 minutes. Transfer beans to a bowl of ice water and let them chill for about 5 minutes. Drain well.
Halve your cherry tomatoes and thinly slice 1/2 of a red onion and set them aside.
Slice the kernels from your corn cobs one at a time. Leave some of the clusters intact. I like to use my Pampered Chef Corn Kernel Cutter for this, but a large paring knife works well too.
Add corn, green beans, tomatoes, and onion to a medium serving bowl.
In a small bowl, stir together fish sauce, lime juice, 2 Tbsp water, sugar, garlic, Chili sauce, and red pepper flakes. Mix well. Drizzle over the veggies and tomatoes and then toss to evenly combine.
I like to let this sit for about 5 minutes for the flavors to incorporate. Add the spring mix and then stir again and serve.
This is sure to be a summertime hit! It's delicious served with Thai Chili sauce marinated chicken breasts sliced and added too.
