Roasted corn salad

[knancy knitter]

For four servings;

Four ears of corn (I prefer white, less GMO), fire roasted on the grill in the husk. Just darken the kernels n get them just fire-kissed to a golden brown. Husked and shucked

About two cups of green beans, french cut, steamed until tender.

Two cups of cherry tomatoes, quartered or halved to bite size.

Two cups of black olives, sliced.

Two shallots, finely diced.

Toss it together n add about 1/4 to 1/2 cup of apple cider vinegar, add salt n pepper to taste. It's usually better the second day if you can wait, this never happens here, but the left overs are great. I sometimes toss in a tablespoon more of the cider vinegar to brighten the taste the second day.
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