Description
A Green Beans Salad recipe with fresh sweet corn and shallot cider vinegar dressing is endlessly adaptable and the perfect make-ahead side salad for summer.
Ingredients
Units
Scale
- 1 small shallot, minced
- 2 tablespoons 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 to cool.
- Before serving, shake the dressing to blend. Drizzle the shallot dressing over the green beans. Top with basil and black pepper. Serve room temperature or chill until cold.
Notes
To Make Ahead
The dressing can be made up to four days in advance. Keep refrigerated. Bring to room temperature and shake well before dressing the salad. The green beans can be cooked up to 1 day ahead. For best results do not dress more than 1 hour in advance or the vibrant green color of the beans will fade.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Side dish
- Method: Stove to
- Cuisine: American
Nutrition
- Serving Size: 1 cup each
- Calories: 160
- Sugar: 7 g
- Sodium: 281 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 9 g
- Protein: 4 g