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Green Bean Salad with Corn, Cherry Tomatoes & Basil

Scott Phillips

Servings: 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

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


  • 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.


Rate or Review

Reviews (8 reviews)

  • MML | 11/21/2019

    My picky ten-year-old says, “The flavors work really well together!” I agree - it was a total hit. I used gGreen Giant Niblets Canned corn and sone Vadim-infused oil in mid-November,, and we all still loved it. Tomorrow morning I’m having the leftovers with some fried eggs. YUM!

  • pokano | 10/08/2018

    I made this with the last green beans, cherry tomatoes, and basil from the garden plus frozen corn I cut off from fresh cobs a month prior. I didn't have red onion, so I used white instead. Very fresh tasting salad as well as delicious and colorful. Will definitely make again.

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