Corn and Green Bean Salad

Directions

1. Bring a pot of salted water to a rolling boil; add corn and green beans and cook for 3 to 5 minutes or until just tender. Drain water and place in ice water for a few minutes to cool. Cut kernels off ears of corn and discard stalks.
2. Place arugula in a large serving bowl and top with corn kernels, green beans, and red onions.
3. Whisk vinegar with olive oil, salt, and pepper and drizzle over salad mixture. Gently toss to coat. Sprinkle with basil.