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.
More Green Bean Recipes to Try
- This make ahead recipe for Orange Ginger Green Beans is a great one for the holidays.
- This recipe for roasted green beans with almonds and thyme is like a cross between Green Bean Almondine and roasted green beans.
- One of my most popular recipes ever are these simple skillet green beans. Have you tried them yet?
- Classic flavors come together in these Green Beans with Walnuts and Balsamic.
- I’m always amazed how many people have made this recipe for Green Bean Casserole a tradition in their family.
- Another cold option for summertime: green beans with basil vinaigrette
Thanks so much for reading. If you make this recipe for these Asian inspired Green Beans, let me know by leaving a star rating and review.
Happy Cooking!
~Katie
Print
green beans and corn
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: Side dish
- Method: Stove to
- Cuisine: American
Description
Green Beans with Fresh Corn made into a simple salad with shallot cider vinegar dressing and fresh basil.
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
Instructions
- Combine shallot, oil, vinegar and salt in a jar and set aside.
- 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.
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
I get just as excited about a dish like this as you do! I could eat green beans every day and serving them as a salad is one of my favorite preparations!
I would do a quick grill / grill pan on the corn cob plus green beans just to char them, then prep corn kernels & green beans into this salad.
This is one gorgeous shot!!!
Thanks so much Olena. I was very inspired by the shots that Ali has been taking at Gimme Some Oven. I love her high key lighting. It blows me away.
Yes, they are very clean, bright and crisp. I know if you put something white like white linen on a surface and at the back, you achieve that glow and bright light. I think she is using white material from a fabric store…
So crisp! Yes I think you’re right about the white background. Or I was thinking even white plexiglass. I’ve worked with a few photographers who use it. It is on my list of props to buy.
Wonderful recipe! Thank you so much. Thinking about adding some cherry tomatoes and bacon next time too
That is an awesome idea Carri! I love the idea of those flavors together with the sweet corn and basil. So glad to know you liked it.
What a beautiful, simple summer side dish! This is totally making an appearance at our next backyard grill out!
Thank you Chris. I would be honored if you did. Three cheers for cookouts and warm summer weather food! Thanks for visiting.
I love this! so elegant and beautiful! Hooray for fresh, seasonal veggies!
Thank you so much Alice and for stopping by.
Definitely my kind of salad, Katie. Simplicity at its BEST!
Yes, simple is good these days. Too much sunshine to enjoy!
Salads into June? Uhm, bring it on! I love eating green beans right out of the farm – or bag – or my grocery store…but we won’t tell them, right? :)Can’t wait for more recipes!
My daughters and I love to sit in the garden and eat green beans right off the bush, they are so naturally sweet and juicy when they are summer fresh!
Love how bright and fresh this is!
Thank you so much Rachel and for coming by for a visit.
I love how simple and fresh this salad is! Now I really can’t wait for the fresh summer corn. 🙂
Thank you Eileen. I hope you enjoy it.
“Call me strange, but I get much more excited about these crisp tender green beans than a scoop of Ben and Jerry’s.” I hate you a little bit right now. Ice cream is my major weakness (right next to cheese). On the other hand, what a stunner of a salad! I can’t wait to make it.
Ha ha, I knew I would get a rile out of some of you for that one Alanna. Cheese is a big one for me, and I get my fix every day 🙂
Ok, we can still be friends.
As they say in the South…”Oh my stars”. And I mean that in a totally good way! I could really tear into this salad. I think I’m hardwired to like this kind of food as well. Great post, Katie!
I love that expression Bill. We don’t hear it up here much but I think I may have to start saying it. Thank you so much.
so lovely it makes me want to tear up a little *wink wink*
Oh my Regan, I am totally smiling. Ha ha. I keep thinking of looking over at you and seeing that you were also getting teared up so many times since Sunday. So glad we finally got to meet IRL. Can’t wait to share my post on Thursday. I have way too many pics to sort through first. Thanks for the compliment about the salad.