Recipe by Jeff Pierpont
8 oz can of diced tomatoes or 8 oz fresh tomatoes, diced
½ onion, diced
1 clove garlic, minced
1 tsp ground cumin
1 pinch salt
1 tsp ground black pepper
1 tsp. fresh lime or lemon juice
Put all of the above ingredients in a bowl and mix well. Set aside.
2 c greens beans
1 tbsp olive oil
1 shallot or ½ onion, sliced thinly
1 c roasted corn kernals
salt, to taste
Blanch fresh beans in heavily salted boiling water for 5 minutes. Remove and shock beans in ice water. Drain and cool. Heat oil in pan. Add beans, shallots and corn and sauté on high until beans blister. Remove from heat, add tomato mixture, toss and serve.