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Green Beans Salad with Corn, Cherry Tomato, and Basil


Green Beans Salad with Corn, Cherry Tomato, and Basil

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  • 3 cups of fresh corn kernels ( 3-4 cans)
  • Kosher salt
  • 1 lb. of fresh green beans, trimmed and cut in diagonally
  • 1 small red onion, cut lengthwise into very thin slices
  • 1 clove of garlic
  • 1/4 cup of red wine vinegar; more to taste
  • 1/3 cup of extra virgin olive oil
  • 1 pint of cherry tomatoes cut in 1/2
  • 1 cup of roughly chopped fresh basil
  • Black Peppers



Step 1

Bring a medium part of water to boil; add corn and blanch for 1 minute. Scoop it out and set aside. Season the water with generous amount of salt, let it return to a boil, add the beans and cook until tender for about 2 minutes. Spread them on a baking sheet to cook. Mash the garlic to a paste with a pinch of salt; put the paste in a small bowl and whisk in the vinegar. Let it sit for 5-10 minutes and then whisk the olive oil.

To Assemble:

Just before serving, drain the onion; put the beans, corn, onion, cherry tomato and basil in a large bowl. Season with salt and pepper and the vinaigrette.

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