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
Calories: 229kcal
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.
- 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.
Honey Mustard Dressing
- Blend all the dressing ingredients in a food processor or blender. Season to taste with salt and pepper.
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.
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