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Sweet Corn and Green Bean Salad with Basil Dressing

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

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine the corn kernels, green beans, cherry tomatoes, and red onion.
  5. Pour the basil dressing over the salad and toss gently to coat every piece evenly.
  6. Top with crumbled feta and toasted pine nuts. Season with additional salt and pepper if needed.
  7. 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