Coarse salt; 3 ears corn, husks and silk removed; 1 pounds green bean, stem ends snapped off; 3 cloves garlic, peeled and gently smashed; 4 tablespoons extra-virgin olive oil; 3 tablespoons red-wine vinegar; 1/2 small red onion, peeled and thinly sliced; 2 1/2 cups of mixed heirloom tomatoes, chopped
In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot. Steam the green beans until very tender, about 5 minutes. Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 15 minutes for flavors to blend; refrigerate if longer than 30 minutes. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.