Freshly picked, lightly cooked or raw, these late summer vegetables need no introduction. Nor do they need any garnish. Savor their flavor.
1 ear of husked, leftover boiled corn
12-14 string beans
1 raw sungold cherry tomato
Wash carrot, string beans and tomato well.
Use a sharp knife to shave corn kernels from cob.
Place in a bowl.
Remove any tiny hairs from the carrot; remove hard ends of the string beans.
Halve the carrot lengthwise.
Halve the halves, lengthwise.
Cut each of the carrot sticks into 2-inch-long spears by cutting them on the diagonal.
Place the string beans in a bamboo or stainless steel steamer basket.
Pour about 2-3 inches of water into steamer pot. Cover and bring to a boil.
When the water is boiling, place basket of string beans in the pot and cover. Steam for about 1-2 minutes, until beans turn bright green.
Remove basket from steam and remove beans from basket.
Rinse basket and place cut carrots inside.
Place basket on pot of still boiling water and steam, covered, for about 3 minutes, or until carrots turn bright orange.
Remove steamer basket from pot and carrots from basket.
Add the steamed string beans and carrots to bowl of corn.
Place raw tomato on top.