My Recipe Box

Green Bean Salad with Corn, Cherry Tomatoes & Basil


Serves six to eight.

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

  • 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

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.

Green Bean Salad with Corn, Cherry Tomatoes & Basil Recipe Green Bean Salad with Corn, Cherry Tomatoes & Basil Recipe
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. Vinaigrettes with a bright edge tie the salad together. To stand up to vegetables—especially raw vegetables—your vinaigrette should be relatively assertive, and that means using a bright acid. Try combining fresh citrus juices and different vinegars.

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.

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

Photo: Scott Phillips

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

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!

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

I ended up making this salad only because I had all the ingredients in the refrigerator. Both my husband and I absolutely loved it and it has become a summer favorite!

Very good - will definitely make again!

Perfect summer salad! Love the combo of bright vinaigrette and veggies.

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