Summer Corn and Green Bean Salad with Bacon

Roughly 3/4 pound of green beans
Four ears of corn
Approx 1/2 lb grape or cherry tomatoes
1/2 shallot
approx. 3 tbsp. cider vinegar
approx. 3 tbsp. oil
rounded teasp. salt
3 strips bacon, crisp and crumbled

Blanch the corn and green beans for about a minute in boiling water, then chop the green beans and slice the corn off the cob. Slice the tomatoes in half. Chop and add shallots. Mix vinegar, oil, salt and sugar with a whisk and taste. Adjust ingredients in dressing if necessary. Add to veggies. Top with bacon crumbles.

For a vegetarian version, omit the bacon.