I had to write a recipe exclusively for my three favorite vegetables that are still available into early September. The market is full of green beans, yellow zucchini, and the last of the season’s sweet corn. I recently discovered, by the way, calling it “sweet corn” is a Minnesota thing. The rest of the world just calls it corn.
As you all know, I don’t like my vegetables overcooked. That makes the vegetable prep in this recipe important. It’s simple but specific. The salad has beautiful color, crunch, and flavor. Don’t skip the herbs. They make it fresh and completely unique. A great variation is to substitute the mint for dill or tarragon.