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Green Bean and Sweet Corn Salad with Herbs

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A fresh and colorful salad featuring crisp-tender green beans, sweet corn, and fragrant herbs tossed in a light lemon dressing, perfect for picnics, barbecues, or easy weeknight sides.

Ingredients

  • 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

Instructions

  1. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes until tender-crisp.
  2. Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Let sit for a few minutes, then drain and pat dry.
  3. If using fresh corn, blanch the kernels in boiling water for 2–3 minutes, then drain. If using frozen corn, thaw completely and drain well.
  4. In a large bowl, combine the green beans, sweet corn, red onion, parsley, and basil.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
  6. Pour the dressing over the vegetables and toss gently until evenly coated.
  7. Let the salad rest for 15–20 minutes before serving to allow the flavors to meld.

Notes

  • For extra flavor, add crumbled feta cheese or toasted nuts.
  • Cherry tomatoes add additional color and sweetness.
  • Replace part of the lemon juice with red wine vinegar for a tangier dressing.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Toss before serving and refresh with a drizzle of olive oil or extra lemon juice if needed.

Nutrition

Find it online: https://recipesbyliza.com/green-bean-and-sweet-corn-salad-with-herbs/