Here is a simple salad made with green beans and sweet corn with cider vinegar and shallot dressing with fresh chopped basil. Mark my words, it’s an easy vegan side dish you’ll be craving and making over and over again all summer long!

close up of Bean and Corn salad from overhead on a white plate

Table of contents

Why We Love This Recipe For Green Beans and Corn Salad

Can I just tell you how much I love to eat this kind of recipe? So much. Call me strange, but I get much more excited about these crisp tender green beans and sweet corn with shalloty dressing than a scoop of Ben and Jerry’s ice cream. Bold statement, I know, but this green bean and corn salad is that good!

These green beans are just perfect to me (as are pretty much any of the salad recipes I have been making this month). However, this one, in particular, is a great make-ahead dish to bring to a summer cookout or barbecue party.

This salad is also great for any old weeknight dinner. In that case, you could serve this Simple Maple Chipotle Grilled Chicken alongside. I also love making this Red White and Bleu Potato Salad with this corn salad.

If you love green beans, one of my most popular recipes ever is this String Beans Recipe made in a saute pan with garlic and a pinch of spice!  Have you tried them yet? 

Key Ingredients For This Recipe

Green beans

You’ll want to buy green beans that are fresh and bright green in color. While they’re in season this is easier to do since you can find them at farmers’ markets and other local vendors. Out of season you can still find them at local grocery stores. Look for green beans with few brown spots on them, and try your best to stay away from frozen ones.

See more tips about how to cook green beans and see my round-up of Healthy Green Beans Recipes too for even more info and ideas.

Corn kernels

Again, you want to stick with fresh corn kernels rather than frozen. You can easily get fresh corn kernels by cutting them off a corn cob. Check out my Ultimate Guide to Corn to find out how to pick the best corn.

Additional Ingredients

  • 1 small shallot, minced
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon chopped basil
  • Freshly ground pepper to taste

Step by Step Instructions To Make This Chilled Green Bean Salad

Step 1: Make dressing

Combine the shallot, oil, vinegar and salt in a jar and set aside until ready to serve.

Step 2: Cook green beans & corn

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.

Step 3: Assemble & serve

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.

Corn Green Bean SaladCorn Green Bean Salad on a plate

FAQs and Expert Tips

How do you steam if you don’t have a steamer?

If you don’t have a steamer basket you can place a small colander in the saucepan with water instead and continue as instructed.

How to make this recipe ahead of time:

Since this recipe is just as delicious cold as it is hot, it’s a great make-ahead recipe. Follow the instructions as written, then cover the platter with plastic wrap and store until ready to serve. Store the dressing separately. It’s best eaten within a day or so.

What if you can’t find green beans?

You can substitute green beans for wax beans or yellow green beans. They’ll taste very similar.

How to store leftovers:

Store any leftovers in an airtight container. Try to store any extra dressing in a separate container as to not get the green beans soggy.

Additional Green Bean Recipes to Try

Additional Corn Recipes to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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green bean and corn salad

Green Beans and Corn

★★★★★

5 from 4 reviews
Print Recipe

Description

Green Beans with Fresh Corn made into a simple salad with shallot cider vinegar dressing and fresh basil.

Ingredients

Scale
  • 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

Instructions

  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.

Notes

Here is an easy way to cut corn off the cob.

Alternate Instructions:

If you don’t have a steamer basket you can place a small colander in the saucepan with water instead and continue as instructed.

  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Category: Side dish
  • Method: Stove to
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup each
  • Calories: 76
  • Sugar: 4 g
  • Sodium: 281 mg
  • Fat: 3 grams
  • Saturated Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g

Keywords: Green beans with corn,chilled green beans,green bean salad,make ahead green beans

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