I love making this Green Bean and Sweet Corn Salad with Herbs when I want something fresh, colorful, and full of bright flavor. The crisp-tender green beans and sweet corn come together beautifully with fresh herbs and a light dressing that keeps everything vibrant and refreshing.
Why You’ll Love This Recipe
I enjoy how simple and wholesome this salad feels. The combination of crunchy green beans and juicy sweet corn gives it a satisfying texture, while fresh herbs add a burst of fragrance and flavor. I find it perfect for picnics, barbecues, or as a light side dish for weeknight dinners. I also appreciate that it can be made ahead of time and tastes even better after the flavors meld together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound fresh green beans, trimmed
2 cups fresh or frozen sweet corn kernels
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt to taste
Black pepper to taste
Directions
I start by bringing a large pot of salted water to a boil. I add the trimmed green beans and cook them for about 3–4 minutes, just until they are tender but still crisp. I immediately transfer them to a bowl of ice water to stop the cooking and preserve their bright green color. After a few minutes, I drain them well and pat them dry.
If I’m using fresh corn, I quickly blanch the kernels in boiling water for 2–3 minutes, then drain them. If I’m using frozen corn, I thaw and drain it thoroughly.
In a large mixing bowl, I combine the green beans, sweet corn, red onion, parsley, and basil. In a small bowl, I whisk together the olive oil, lemon juice, salt, and black pepper. I pour the dressing over the vegetables and toss everything gently until well coated.
I let the salad sit for at least 15–20 minutes before serving so the flavors can blend together nicely.
Servings and Timing
I find this recipe serves 4–6 people as a side dish.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
I sometimes add crumbled feta cheese for a creamy, salty touch. When I want extra crunch, I toss in toasted almonds or sunflower seeds. I also like adding halved cherry tomatoes for more color and sweetness. If I’m in the mood for a slightly tangier flavor, I replace part of the lemon juice with red wine vinegar.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I prefer serving it chilled or at room temperature, so I don’t reheat it. If it sits for a while, I give it a quick toss and sometimes add a small drizzle of olive oil or a squeeze of lemon juice to freshen it up.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it a few hours in advance. I find that the flavors develop even more as it rests in the refrigerator.
Can I use canned corn instead of fresh or frozen?
Yes, I can use canned corn. I make sure to drain and rinse it well before adding it to the salad.
How do I keep the green beans bright green?
I always transfer them to ice water immediately after boiling. I find this step helps preserve their color and crisp texture.
What herbs work best in this salad?
I like using parsley and basil, but I sometimes add fresh dill or chives for a slightly different flavor profile.
Is this salad suitable for meal prep?
Yes, I find it works very well for meal prep. I portion it into containers and keep it refrigerated for quick and healthy side dishes throughout the week.
Conclusion
I love how this Green Bean and Sweet Corn Salad with Herbs brings together simple ingredients in such a fresh and satisfying way. The crisp vegetables, fragrant herbs, and light dressing make it a versatile dish that fits almost any occasion. I find myself returning to this recipe whenever I want something easy, colorful, and full of natural flavor.
