With tomatoes this good, you could easily sit down to a plate of them for dinner every night without a hint of boredom, but why not have at least one other trick up your sleeve? Think of this salad as a deconstructed BLT with some corn and fresh green beans thrown in for good measure. Leftover grilled or boiled corn is always looking for a home, so make use of it here. Otherwise, you can quickly microwave a couple of ears. And here’s another corn trick: Contain the mess of scraping the kernels off the cob with the help of a bundt pan or a small, flat-bottomed bowl set upside down inside a larger one. Set the bottom of the ear on the spike in the center of the bundt pan, or on top of the upside down bowl, and slide a sharp knife down the ear. The kernels fall into the larger bowl without flying to every corner of your kitchen. Whisk in the buttermilk and mayonnaise until smooth. Stir in the chives. Add the beans to the boiling water. Let the water return to a boil and then cook for 4 minutes, or until tender. With a slotted spoon or spider, transfer the beans to the bowl of ice water. Swish around in the cold water for 1 minute. With a slotted spoon, transfer to a bowl. Sprinkle with the olive oil and salt to taste. Toss together. Drizzle the salad with the dressing, or serve the dressing on the side. Sprinkle the salad with more salt and pepper, if you like.
