Green Bean and Corn Salad
When summer arrives, I get really excited because warm weather means a new batch of fresh produce. After months of root vegetables, I am beyond ready for the bounty of the spring and summer growing season.
There's no better way to honor our farmer's than to treat the food they grow with the utmost care and appreciation. That's why I like this Green Bean and Corn Salad. Simple, but in-season produce shines in this recipe, and a light, clean dressing highlights the simple beauty of fresh corn, green beans and bell peppers. It's a refreshing, healthy salad that's a perfect addition to any barbeque or picnic.
Food Safety Tip: This is a great dish to share at a potluck or picnic, but keep it safe. If you plan on keeping this on the buffet table, keep it cold on ice. Store it in the refrigerator or throw away any extras after two hours. If it's a hot day, 90 degrees or above, the time it can be unrefrigerated shortens to 1 hour.
Green Bean and Corn Salad
- 12 ounces fresh green beans, washed, trimmed and cut in half
- 2 ears fresh corn, shucked and cleaned
- 1 red or yellow bell pepper, washed, cut into large chunks
- 1 tablespoon Dijon mustard
- 2 tablespoons champagne vinegar
- 1 tablespoon shallot, minced
- ¼ cup canola oil
- 1 teaspoon honey
- 1 tablespoon fresh tarragon leaves, roughly chopped
- Salt and pepper to taste
- Bring a large pot of water to a boil. Salt the water and return to a boil. Place green beans in the boiling water and cook about 3 minutes, until crisp-tender. Carefully remove green beans from the water with a slotted spoon or strainer and shock in an ice bath or under cold, running water.
- Transfer the beans to a large mixing bowl.
- Return the water to a boil and add the corn. Cook for about 5-8 minutes. Carefully remove the corn from the water and shock in an ice bath or under cold, running water. Cut the corn kernels from the cob and add them, along with the bell pepper, to the bowl with the green beans.
- In a separate bowl, whisk together the mustard, vinegar, shallot and honey. Whisk in the canola oil. Pour the dressing over the vegetables and add the tarragon. Gently mix to combine. Season with salt and pepper as desired and serve immediately.
Sara Haas, RDN, LDN, is a Chicago-based dietitian and chef. She currently works with Roche Dietitians as well as Centered Chef, is a Food & Nutrition contributing editor, Academy of Nutrition and Dietetics spokesperson, and is also the voice of The Eating Right Minute, a public service announcement of the Academy that airs daily on WBBM Newsradio, 780 and 105.9 FM. Find her helpful lifestyle tips on Twitter.