This is a lovely late-summer salad that can be made almost entirely from produce from the farmers' market. The combination of flavors is clean and crisp: sweet corn kernels, juicy tomatoes, snappy green beans and toasted hazelnuts.
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1/2 cup hazelnuts
9 ears of corn, shucked
1 pound green beans
1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons white wine vinegar
Salt and freshly ground pepper
1 pound cherry tomatoes (3 cups), halved
2 scallions, thinly sliced
How to Make It
Preheat the oven to 350°. Put the hazelnuts in a pie plate and toast them for 8 minutes, or until they are golden brown. Let cool, then rub the nuts together in a kitchen towel to remove the skins. Transfer to a work surface and coarsely chop the hazelnuts.
Bring a large pot of water to a boil. Add the ears of corn and boil them over moderately high heat until just tender, about 4 minutes. With tongs, transfer the corn to a rimmed baking sheet. When cool enough to handle, cut the kernels from the corncobs.
Add the green beans to the pot and boil until crisp-tender, about 3 minutes. Drain and rinse the beans under cold water. Pat dry. Cut the beans into 1-inch lengths.
In a large bowl, mix the olive oil with the vinegar and season with salt and pepper. Add the tomatoes, scallions, corn and beans and toss. Sprinkle with the hazelnuts and serve.
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