Contributed by www.vegkitchen.com

This salad invites many substitutions...for example, lima beans can be used in place of green beans, and zucchini can be substituted for the yellow summer squash. Sungold cherry tomatoes or small mixed varieties of heirloom tomatoes would make a nice complement in addition to, or instead of the tomatoes called for in the recipe.

Ingredients

1 1/2 cups fresh green beans, cut into 1-inch pieces
1 1/2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 cups fresh uncooked corn kernels (from about 4 medium ears)
1 heaping cup chopped ripe tomatoes
2 small yellow summer squashes, diced
1 small hot green chili pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper

Instructions

Steam the string beans until they are tender-crisp. Refresh under cold water until they stop steaming and set aside until needed.

Heat the olive oil in a deep, heavy saucepan or Dutch oven. Add the onion and garlic and sauté over low heat until the onion is translucent. Add all the remaining ingredients except the green beans and stir together well. Stir in 1/3 cup water.

Cover and simmer gently for about 20 minutes, or until the corn and squash are just done. Add the steamed green beans and simmer for another 3 to 5 minutes.

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