Simple salad made with green beans and sweet corn with cider vinegar and shallot dressing with fresh chopped basil. An easy vegan side salad. {Gluten-free}Green Bean and Corn Salad on healthyseasonalrecipes.com

You guys, I have so much to tell you about I am bursting with posts and recipes. I have just come off an amazing weekend with the Cabot Fit Team right here in the 802 and I have a ton to tell you about. Never heard of the 802? Check it:


802 hat

I took a lot of photos and I have to sort them all. But I will get them soon and I will be posting about that on Thursday. So be sure to check back in then about that. In the meantime, I wanted to share this salad with you.

Greeen Bean and Corn Salad on Healthy Seasonal Recipes

Can I just tell you how much I love to eat this kind of recipe? So much. Like it makes me drool just thinking about it. Call me strange, but I get much more excited about these crisp tender green beans, sweeter than sweet corn and shalloty dressing than a scoop of Ben and Jerry’s. Way. More. I know that sounds unbelievable, but I think I am hardwired to like simply prepared fresh summery vegetables. I don’t really care about ice cream that much. (Sorry, I know it is culinary blasphemy for a Vermonter to say such things about Ben and Jerrys.) As you know, I can eat my weight in dark chocolate, so it’s not like I don’t like to have an indulgence. But ice cream? Not so exciting for me. Thankfully dark chocolate is so satisfying to me that I don’t have to eat my weight in it.) And these green beans are just perfect to me. As are pretty much any of the salad recipes I have been making this month.


In fact, I think I may just keep salad month  rolling right into June. As I said I am loaded with ideas and I plan to sit down to plates full of this kind of yummy clean food all summer long. With a little chocolate afterwards.


How about you: Is ice cream your indulgence of choice?

Do you get excited about fresh summer vegetables?

green bean and corn salad
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Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 cups

Serving Size: 1 cup each

Calories per serving: 76

Fat per serving: 3 grams

Saturated fat per serving: 0 g

Carbs per serving: 10 g

Protein per serving: 2 g

Fiber per serving: 3 g

Sugar per serving: 4 g

Sodium per serving: 281 mg

green bean and corn salad

Simple summery salad made with green beans and corn with shallot cider vinegar dressing and fresh basil.


  • 1 small shallot, minced
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1 pound green beans, stem ends trimmed
  • 1 cup corn kernels
  • 1 tablespoon chopped basil
  • Freshly ground pepper to taste


  1. Combine shallot, oil, vinegar and salt in a jar and set aside.
  2. Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add green beans. Top with the corn. Cover and steam until the green beans are bright green and crisp-tender, 3 to 4 minutes. Carefully remove the steamer from the saucepan and spread the vegetables out on a large platter. Shake the dressing to blend and drizzle it over the vegetables. Top with basil and pepper. Serve hot or cold.