green bean and corn salad

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


Green Beans with Fresh Corn made into a simple salad 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.


  • 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

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