This is one of our favorite summer salads. I always buy a few extra ears of corn at the farmers' markets on the weekend, to save for using in this, early in the week. A recent addition, inspired by my test of healthierkitchen's Sesame Noodles with Thai Basil, is the Chinese celery, which provides a richly flavored leaf that works well with the citrus in the dressing and the sweet flavors of the corn and dead-ripe heirloom tomatoes. We can get sugar snaps well into the summer here, so I often blanche and coarsely chop a handful of those as well. If you can't get sugar snaps, use some tender Blue Lake or other, similar string bean, trimmed and snapped. Please take care, though, if you plan to take this out to a picnic, block party or potluck. The acids in the dressing and the juice from the tomatoes can dull the brilliant green of your quickly blanched summer snaps or string beans, so take them separately, to add immediately before serving. Enjoy!!

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