Corn and Green Bean Salad Recipe

By joanmarie

Ingredients

• 8 inch(es) corn, on the cob
• 12 ounce(s) beans, green, trimmed and cut into 1/4- to 1/2-inch-long pieces
• 3 tablespoon vinegar, cider
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, black
• 3 tablespoon oil, olive
• 1/3 cup(s) onion(s), red, chopped
• 2 tablespoon parsley

Details

Preparation time 25mins
Cooking time 25mins
Adapted from EVERYDAYHEALTH.COM

Preparation

Step 1

1. Husk and silk corn. In a covered 4-quart Dutch oven, cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender; drain. When cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).

2. Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.

3. In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn kernels, green beans, red onion, and parsley; toss to coat. Cover and chill for 2 hours.