Corn and Green Bean Salad

14 Dec

This summer we had a farm share and boy did we get a lot of corn! I searched for some different recipes that incorporated corn and I found this great one on one of my favorite blogs, Girls Gone Child. Her blog is awesome and she has the most adorable kids (with the coolest names). She sometimes features recipes from her mom who seems like an amazing cook. That’s where I found this recipe and it’s delicious.

Corn and Green Bean Salad 
from Girls Gone Child


2 lbs fresh green beans
2 ears of corn, shucked
1 pint of cherry tomatoes, halved
½ small red onion, thinly sliced
1 clove chopped garlic
3 tablespoons red wine vinegar
3 tablespoons olive oil
salt and pepper to taste
2 tablespoons fresh basil


  1. Bring a pot of water to a boil and add the ears of corn.
  2. Cook corn for 5 minutes, remove from the water and put in a colander. Rinse with cold water to cool the ears down.
  3. Using the same water you cooked the corn in, cook the green beans for just about 2 minutes so that they are still crisp.
  4. Drain the beans then put them into a bowl of ice water to stop them from cooking further.
  5. Cut beans into smallish pieces and cut the corn kernels off the cob. In a large bowl, add the beans, corn, tomatoes and onions.
  6. In a small bowl, mix together the garlic, red wine vinegar, olive oil, fresh basil, and salt and pepper.
  7. Pour liquid mixture over the vegetable mixture and toss to coat.
  8. Refrigerate and enjoy!

Corn and green bean salad

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