Green Bean and Sweet Corn Salad with Fresh Herbs Recipe
This vibrant Green Bean and Sweet Corn Salad with Fresh Herbs is a perfect summer side dish, combining crisp-tender green beans and sweet corn kernels tossed in a zesty honey mustard vinaigrette. Enhanced with fresh dill, basil, and a touch of red onion, this salad is refreshing, colorful, and full of bright flavors, ideal for potlucks, barbecues, or light meals.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 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 teaspoons Dijon or grainy mustard
Instructions
- Prepare ice bath: Add salt and 4 quarts of water to a large pot and bring it to a boil. While waiting, fill a large mixing bowl with ice and water to create an ice bath for blanching the vegetables.
- Blanch vegetables: Add the green beans and whole ears of corn to the boiling salted water. Cook for 2 to 3 minutes until vegetables are tender yet crisp. Immediately remove and plunge them into the ice water bath for 15 to 30 seconds to stop cooking and preserve color and texture. Drain in a colander.
- Cut vegetables: Stand the corn ears upright in a large bowl and carefully slice downward with a sharp knife to remove the kernels close to the cob base. Cut the blanched green beans into 1-inch pieces.
- Make honey mustard dressing: Combine olive oil, red wine vinegar, honey, and Dijon mustard in a food processor or blender. Blend until emulsified and smooth. Season with salt and pepper to taste.
- Toss salad: In a large bowl, combine the cut green beans, corn kernels, and minced red onion. Pour the honey mustard dressing over and gently toss to coat all ingredients evenly.
- Add fresh herbs: Sprinkle chopped dill and basil on top of the salad and gently toss one more time to distribute the herbs and flavors without bruising them.
Notes
- Do not cut the corn from the ears before blanching; leaving the husks on and cooking the whole ears helps prevent overcooking the kernels.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Although the herbs may darken slightly, the salad will remain flavorful and fresh.
