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Recipe

Green Bean Salad with Corn, Cherry Tomatoes & Basil

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Scott Phillips

Servings: six to eight.

If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.

Ingredients

  • 3 cups fresh corn kernels (3 to 4 ears)
  • Kosher salt
  • 1 lb. fresh green beans, trimmed and cut in half diagonally
  • 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
  • 1 clove garlic
  • 1/4 cup red-wine vinegar; more to taste
  • 1/3 cup extra-virgin olive oil
  • 1 pint cherry tomatoes, cut in half
  • 1 cup roughly chopped fresh basil
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 167
      Fat Calories (kcal): 89
      Fat (g): 10
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 143
      Carbohydrates (g): 19
      Fiber (g): 4
      Protein (g): 3

Preparation

  • Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.
  • Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.

    Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.

  • Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Reviews

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Reviews

  • JKempf | 08/20/2013

    This is one of our family favorites! I make it many times every year when I have fresh garden vegetables.

  • callaottawa | 07/14/2013

    Excellent recipe. My husband who is not a big green bean fan raved about it and my grandchildren liked it too. I just cut down on the amount of fresh basil a bit for the kids.. Easy, fresh tasting and healthy. A winner!

  • jfrey | 09/16/2010

    I find myself turning to this recipe over and over. We all love the amazing blend of flavors.

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