This salad was made by Michelle and is delicious and beautiful in its simplicity.
- In a Dutch oven, cook corn in a large amount of boiling water for 5 to 7 minutes or until tender. Remove corn from Dutch oven, and set aside to cool. Add beans to the boiling water in Dutch oven; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a colander; rinse with cold water and drain well. Cut kernels from corn cobs.
- In a large bowl combine corn kernels, beans, tomatoes and onion. Toss to combine.
- For dressing, in a food processor or blender, combine cilantro, oil, chile peppers, shallots, vinegar, garlic and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss to coat.