Roasted Potato, Corn & Green Bean Salad with Basil

This can be served hot as a side dish or cold. I like to make everything on the outdoor grill because I hate heating my house up in the summer by using the oven, but you could also use your oven for most of this. I would do the corn on the grill because you are going for the roasted factor, which is best achieved on an outdoor BBQ.

1 lb of Red Norland or Yukon Gold potatoes, scrubbed and quartered
1 medium Texas sweet onion, sliced
1 clove of garlic, minced or pressed
2 T olive oil
3 ears of bi-color corn
1 lb of Bluelake green beans, cut in 1 inch slices

1 T Dijon mustard
2 T Apple Cider Vinegar
4 T olive oil
2 tsp. Piru Honey
Sea salt and pepper to taste

¼ c of chopped fresh basil

Soak unhusked corn ears in water for 10-15 minutes. Pull back the husks and remove the silk, then close the husks back up and place on the top level of a preheated grill. Roast corn for 20-25 minutes, let cool.

Line a large cookie sheet with foil. Toss potatoes, onion, garlic and olive oil together and spread on the cookie sheet. Salt and pepper to taste. Place cookie sheet on a preheated outdoor grill and cook until potatoes are tender and golden about 40 minutes. Stir about every 15 minutes. You can also wrap the potatoes and onion in foil and cook that way on the grill if a cookie sheet won’t fit or alternatively roast in the oven at 400. Remove from the grill and cool.

Steam cut green beans for 3-4 minutes until bright green, drain in colander and run cold water over beans.

Shuck corn and cut kernels off the ears. Combine green beans and corn kernels in a large bowl. Add cooled potatoes/onion/garlic mixture. Whisk together dressing and toss with everything while it’s still warm. Add fresh basil and serve (warm) or refrigerate in a covered bowl for a few hours (cold).