Green Bean Salad with Corn, Cherry Tomatoes & Basil Salad

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Green Bean Salad with Corn, Cherry Tomatoes & Basil Salad

Recipe for Green Bean Salad with Corn, Cherry Tomatoes & Basil Salad

Serves six to eight.

This Recipe for Green Bean Salad with Corn, Cherry Tomatoes & Basil is one of my favorites. It combines all types of food and seasonings that I like. It has wonderful colors that intice you to make and serve it. I can make it straight forward without making any substitutions. That does not mean that you could not add or subtract some of the ingredients but I love it just as it is.

If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
This recipe for Green Bean Salad with Corn, Cherry Tomatoes & Basil originated in the Fine Cooking Jun/July 2005 magazine.

INGREDIENTS for Green Bean Salad with Corn Cherry Tomatoes & Basil Salad

  • 3 cups fresh Corn Kernels (3 to 4 ears)
    Kosher Salt
    1 pound fresh Green Beans, trimmed and cut in half diagonally
    1 small Red Onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
    1 clove Garlic
    ¼ cup Red-Wine Vinegar; more to taste
    â…“ cup Extra-Virgin Olive Oil
    1 pint Cherry Tomatoes cut in half
    1 cup rough chopped Fresh Basil
    freshly ground Black Pepper

METHOD for Green Bean Salad with Corn Cherry Tomatoes & Basil Salad

Bring a medium pot of water to a boil. Add corn kernels and blanch for 1 minute. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 minutes. Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water. (which will crisp it and mellow its flavor.) Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.

Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Summer Recipes

Endless Summer Cookbook The Endless Summer Cookbook gives you 100 different recipes that are perfect for the long hot days of summer. When the kitchen is unbearable we all need help. Katie Lee, co-host of Food Network’s The Kitchen shares 100 recipes that she likes to use at her summer soirees.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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