green beans and corn

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! {It’s also naturally Gluten-free and has only 7 grams net carbs too!}

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.

Yep, green beans and corn makes me droooolllll! {Sorry, is that TMI?}

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 this year! 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 To Make Green Beans and Corn Salad

• Cut the corn off the cob. I do this by standing an ear on end in a casserole dish (that helps catch the kernels.)
• Steam the green beans and the corn together. They cook at about the same rate, so this is really easy.
• Once the veggies are just cooked (you want them to be crisp tender, not mushy) transfer them to a platter.
• Drizzle them with the dressing. This dressing has shallot and apple cider vinegar in it and it is bright and fresh with the green beans and sweet corn.
• I also added on some basil, because I always have some on hand in the summer, and the scent of it really elevates the flavors in this simple side dish.

What Do I Serve Green Beans and Corns With?

This Simple Maple Chipotle Grilled Chicken would be awesome!

I love potato salad at this time of year. My Red White and Bleu Potato Salad would be so savory and delicious with this corn salad.

Don’t Forget The Strawberry Rhubarb Shortcake and Trail Mix Brownies for dessert.

QUESTIONS

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

Do you get excited about fresh summer vegetables?

green beans and corn

• Author: Katie Webster
• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 15 minutes
• Yield: 6 cups 1x
• Category: Side dish
• Method: Stove to
• Cuisine: American

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Description

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

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Scale 1x2x3x

Ingredients

• 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

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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.

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Notes

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

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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