This sweet corn and green bean salad is everything a summer side should be: crisp, juicy, and bursting with garden-fresh flavor. A silky basil dressing ties it all together for a dish that disappears fast at every cookout.

Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.

Sweet Corn and Green Bean Salad with Basil Dressing

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A crisp, refreshing sweet corn and green bean salad tossed in a bright, herby basil dressing.

Total Time: 23 minutes
Yield: 4 1x

Ingredients

Scale

4 ears fresh sweet corn, husked
1 lb fresh green beans, trimmed and halved
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup toasted pine nuts or sliced almonds
1 cup fresh basil leaves, packed
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 small garlic clove
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes until crisp-tender, then transfer to a bowl of ice water to stop the cooking. Drain well.
In the same pot of boiling water, cook the corn on the cob for 4 to 5 minutes. Drain, let cool slightly, then slice the kernels off the cobs.
In a blender or food processor, combine the basil, olive oil, white wine vinegar, garlic, lemon juice, honey, salt, and pepper. Blend until smooth and bright green.
In a large bowl, combine the corn kernels, green beans, cherry tomatoes, and red onion.
Pour the basil dressing over the salad and toss gently to coat every piece evenly.
Top with crumbled feta and toasted pine nuts. Season with additional salt and pepper if needed.
Serve immediately at room temperature, or chill for 30 minutes for a cooler, more refreshing bite.

Notes

Grill the corn instead of boiling for a smoky depth of flavor. This sweet corn and green bean salad keeps well in the fridge for up to 2 days, though it’s best enjoyed the day it’s made for maximum crunch. Swap feta for goat cheese for a creamier twist.

Author: Ella Whitley
Prep Time: 15 minutes
Cook Time: 8 minutes
Method: Boiling and Tossing
Cuisine: American

Frequently Asked Questions

Can I make this sweet corn and green bean salad ahead of time?

Yes, you can blanch the corn and green beans and prepare the basil dressing up to a day in advance. Store them separately and toss everything together with the cheese and nuts just before serving to keep the salad crisp and vibrant.

What can I use instead of pine nuts?

Sliced almonds, toasted walnuts, or pepitas all work well in this sweet corn and green bean salad if you want a nut-free or budget-friendly swap.

Is this salad served warm or cold?

This sweet corn and green bean salad is best served at room temperature or lightly chilled, which allows the basil dressing's flavors to fully shine through.

Can I use frozen corn and green beans?

Fresh produce gives the best texture and flavor, but frozen corn and green beans can work in a pinch. Thaw and pat them dry before assembling so the salad doesn't turn watery.

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