Fresh Corn, Tomato, and Green Bean Salad

Description

This Fresh Corn, Tomato, and Green Bean Salad is bright, colorful, crunchy, and bursting with fresh summer flavor. Sweet corn, juicy cherry tomatoes, crisp-tender green beans, red onion, and fresh herbs are tossed together in a zesty lemon-garlic dressing. Lightly charring the corn adds a delicious smoky sweetness that pairs beautifully with the fresh vegetables. It’s an easy side dish for BBQs, picnics, potlucks, weeknight dinners, or summer parties. Serve it alongside grilled chicken, shrimp, salmon, steak, or burgers, or enjoy a generous bowl on its own for a refreshing vegetable-packed lunch.

Ingredients For the Salad

• 4 ears fresh corn, husks removed
• 12 oz fresh green beans, trimmed
• 2 cups cherry or grape tomatoes, halved
• ½ small red onion, finely diced
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp extra-virgin olive oil, for cooking corn
• Salt and freshly ground black pepper, to taste

For the Lemon Garlic Dressing

• ¼ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp fresh lemon zest
• 1 tbsp red wine vinegar
• 1 small garlic clove, finely minced
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes, optional

Step-by-Step Instructions

1. Bring a large pot of lightly salted water to a boil.
2. While the water heats, prepare a large bowl filled with ice and cold water.
3. Add the trimmed green beans to the boiling water.
4. Cook for approximately 2–3 minutes, just until the beans become bright green and crisp-tender.
5. Immediately transfer the beans to the prepared ice bath using a slotted spoon.
6. Allow them to cool for approximately 2 minutes.
7. Drain the green beans thoroughly and pat them dry with a clean kitchen towel or paper towels.
8. Cut particularly long green beans in half if desired.
9. Brush the ears of corn lightly with olive oil.
10. Heat a grill pan, outdoor grill, or heavy skillet over medium-high heat.
11. Add the corn and cook for approximately 6–8 minutes, turning occasionally.
12. Allow several areas of the kernels to become lightly charred while keeping the corn juicy and crisp.
13. Transfer the corn to a cutting board and allow it to cool until comfortable to handle.
14. Stand one cob upright and carefully slice downward with a sharp knife to remove the kernels.
15. Repeat with the remaining corn.
16. Place the corn kernels in a large serving bowl.
17. Add the cooled green beans, halved cherry tomatoes, and diced red onion.
18. Add the chopped parsley, cilantro, and basil.
19. Gently toss everything together.
20. To prepare the dressing, combine olive oil, lemon juice, lemon zest, red wine vinegar, garlic, Dijon mustard, honey, oregano, salt, black pepper, and optional red pepper flakes in a small bowl.
21. Whisk vigorously until the dressing becomes slightly emulsified.
22. Taste and adjust the lemon, salt, or pepper as desired.
23. Pour approximately three-quarters of the dressing over the vegetables.
24. Toss gently until all the corn, tomatoes, and green beans are lightly coated.
25. Add additional dressing as needed.
26. Allow the salad to rest for approximately 10–15 minutes before serving. This gives the vegetables time to absorb some of the dressing.
27. Taste once more and adjust the seasoning.
28. Finish with additional fresh herbs and freshly ground black pepper.
29. Serve at room temperature or slightly chilled.

Tips

• Don’t overcook the green beans. They should remain crisp and bright green rather than soft.
• Plunging the cooked beans directly into ice water stops the cooking process and helps preserve their color.
• Fresh sweet corn provides the best flavor, but frozen corn can be used when fresh corn isn’t available.
• Charring the corn isn’t required, but it adds wonderful smoky flavor and makes the salad more visually appealing.
• Use ripe cherry or grape tomatoes because their natural sweetness complements the corn.
• Pat the green beans completely dry so excess water doesn’t dilute the dressing.
• Add the dressing shortly before serving if you prefer especially crisp vegetables.
• For extra richness, add crumbled feta, goat cheese, or diced avocado.
• Chickpeas or white beans can be added to make the salad more filling.

Notes

This salad is delicious served slightly warm, at room temperature, or chilled. For meal prep, prepare the vegetables and dressing separately and combine them shortly before serving. Refrigerate leftovers promptly in an airtight container for up to 3 days. The tomatoes will gradually release moisture, so gently toss the salad again before serving.

Q&A

Can I use frozen corn?
Yes. Thaw it completely, pat it dry, and sauté it in a hot skillet until lightly charred.
Can I use canned corn?
Yes. Drain and rinse it thoroughly before adding it to the salad. For more flavor, briefly brown it in a skillet first.
Can I make this salad ahead of time?
Yes. Prepare it several hours ahead and refrigerate. For maximum freshness, add some of the herbs and dressing shortly before serving.
Can I add cheese?
Absolutely. Feta is particularly delicious with the corn, tomatoes, lemon, and herbs.
What protein goes well with this salad?
Grilled chicken, shrimp, salmon, tuna, steak, or chickpeas all pair beautifully.
What can I serve it with?
It’s excellent with BBQ chicken, grilled meats, seafood, sandwiches, burgers, or other picnic dishes.

Servings

Makes approximately 6 servings

Nutrition (Approx. Per Serving)

• Calories: 215
• Protein: 5g
• Carbohydrates: 26g
• Fat: 12g
• Saturated Fat: 2g
• Fiber: 5g
• Sugar: 9g
• Sodium: 230mg
• Potassium: 510mg
  Nutritional values are estimates and may vary depending on the amount of dressing, vegetables, and serving size.