Summer Salad with Tomato “Chutney”
 I fully understand that most of you are just going to eat your first tomatoes, corn and green beans in a simple manner to enjoy them.  But for those who feel like trying something new, I am sending this recipe.

Finely slice onion to make 1/2 C.  Marinate in a bowl with the juice of 1 lime.

Quarter 2 Tomatoes.  Roughly puree in a food processor with the onions and lime juice plus 2 minced cloves of garlic, 2 T. minced fresh ginger, 1 t. ground cumin, and your favorite hot pepper to taste (fresh or dried).  Season with salt and pepper.

Trim 1/2 lb. of green beans.  Husk 2 ears of corn.  Cook the beans in the salted water until just tender, then remove with a slotted spoon and rinse to cool.

Bring the same water to a boil again, then add the corn.  When the water returns to a boil, the corn is done.

Cut the kernels off the cob.

Grate 2 summer squash.

Toss the vegetables with the tomato chutney.

Serve over lettuce leaves.