A light, summery side that's perfect for cookouts, BBQs, or any weeknight dinner. This crisp and colorful green bean salad balances sweet corn, snappy beans, and fresh herbs with a zippy honey mustard vinaigrette. It's simple, fresh, and full of texture.
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This summer salad recipe uses the season's most prevalent veggies and allows them to shine on their own. It pairs perfectly with chilled pickled shrimp for a simple weeknight dinner or serve alongside a bolder dish like harissa chicken legs.
📖Why My Recipe Works
- No Filler- This recipe focuses on the primary flavor of sweet corn and the texture of the green beans. While most green bean salad recipes use the kitchen sink approach, I skipped the extra cheese and nuts to focus on fresh summer flavors.
- Light Dressing- Based on the dressing from my mixed potato salad, it is light in flavor to allow the fresh herbs do the heavy lifting.
🧾Ingredient Notes
- Green Beans -Use fresh green beans, not frozen for the best texture.
- Fresh Corn - The recipe slightly blanches the corn but you can also use it raw right off the cob or lightly grill like in my corn and zucchini salad.
- Red Onion - For a milder flavor, use shallots or soak red onion in cold water for 10 minutes. To make it tangy, substitute diced pickled red onions.
- Herbs- I prefer dill and basil, but you can experiment with using different combos like parsley and tarragon. Just make sure you use fresh herbs.
- Olive Oil - Choose a good-quality extra virgin olive oil for the dressing base.
- Red Wine Vinegar - You can use any light vinegar as a substitute, like rice vinegar or champagne vinegar.
- Honey - A pinch of sugar keeps this recipe vegan.
- Mustard - I prefer to use Dijon but grainy mustard works as well.
⏲️How to Make Corn and Green Bean Salad
- You can use the same pot of salted water to blanch both the corn and the beans. It is better to slightly undercook because even in the ice bath, the veggies will continue to cook.
- Drain in a colander and then move the corn and green beans to a dry towel. Once dry, you can refrigerate (covered) until you are ready to use.
- Whisk together the dressing ingredients (or shake in a small jar). You can make the dressing up to a week in advance.
- Assemble the salad right before serving.
👩🏻🍳Jen's Testing Notes
- Excess water can dilute the dressing. Let the veggies drain fully AND pat them dry with a towel.
- Do let the beans sit in the ice water, then will become soggy and lose their crispness.
- Place the cob upright in the center hole of a Bundt pan. Slice down so the corn kernels fall neatly into the bowl without flying everywhere.
More Summer Side Dishes
Common Recipe Questions
Can I add tomatoes to this salad?
Yes, I suggest you use halved cherry tomatoes and do not blanch.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Green Bean and Sweet Corn Salad with Fresh Herbs
This fresh green bean and corn salad with herbs and honey mustard vinaigrette is the perfect summer side dish-simple, vibrant, and full of flavor.
Servings: 6
Ingredients
- 1 pound green beans
- 3 ears fresh corn
- ¼ cup red onion or shallot; minced
- 2 Tablespoons fresh dill chopped
- ¼ cup fresh basil chopped
Honey Mustard Dressing
- ½ cup olive oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 ½ teaspoon Dijon or grainy mustard
Instructions
- Add salt and 4 quarts of water to a large pot. Bring to a boil. While the water is coming to a boil, add ice and water to a large mixing bowl.
- Add the green beans and corn to the boiling water and cook for 2 to 3 minutes, until they are tender but still crisp. Immediately remove the vegetables and plunge them into the ice water just long enough to cool completely, about 15 to 30 seconds. Remove the vegetables to a colander and drain while you make the dressing.1 pound green beans, 3 ears fresh corn
- To remove the corn from the cob, stand it upright in a large bowl and carefully slice downward with a sharp knife, cutting close to the base of the kernels. Cut the green beans into 1-inch pieces.
- In a large bowl, toss the green beans, corn, and onion with the dressing. Sprinkle the herbs over the top and gently toss.¼ cup red onion, 2 Tablespoons fresh dill, ¼ cup fresh basil
Honey Mustard Dressing
- Blend all the dressing ingredients in a food processor or blender. Season to taste with salt and pepper.½ cup olive oil, 3 Tablespoons red wine vinegar, 1 Tablespoon honey, 1 ½ teaspoon Dijon
Notes
- Don't cut the corn off the ears until after blanching or it will overcook.
🌡️Storing Leftovers
- Store in an airtight container in the fridge for up to 3 days. The herbs may darken slightly, but the flavor will still be bright and fresh.
Nutrition
Calories: 229kcal | Carbs: 15g | Protein: 3g | Fat: 19g | Fiber: 3g | Sugar: 6g
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Christine O says
Directions were easy to follow.i took this to my card club and it was a big hit.
Jen Wooster says
Thanks so much
Subo says
Really enjoyed the salad! So simple and very tasty. Loved the herbs which brought the salad to the next level! Thank You
Paulette says
Much better refrigerated and eaten the next day.
Ann says
I needed to stretch this a bit as my garden didn’t produce enough beans. I added blanched snow peas, arugula, and cubed Gouda/cheddar cheese. It was a delight. Not too much cooking for hot weather and flexible.