INGREDIENTS
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8 fresh ears of corn
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12 ounces fresh haricots verts or green beans, cut into bite-size pieces
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3 tablespoons cider vinegar
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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3 tablespoons olive oil
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1/3 cup finely chopped red onion
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2 tablespoons snipped fresh parsley