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    You are in: Home / Recipes / Fresh Corn and Green Bean Salad Recipe
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    Fresh Corn and Green Bean Salad

    Fresh Corn and Green Bean Salad. Photo by Caroline Cooks

    1/6 Photos of Fresh Corn and Green Bean Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    justcallmetoni's Note:

    A wonderful salad that takes full advantage of summer's best bounty. Paired with grilled meats, this will work well at any BBQ or picnic. Finding this in November has be already longing for next year. In the meantime, I may try this with the frozen variety though I bet it won't be nearly as good. (Update: After WI Cheesehead's experiment with frozen vegetables I managed to track down some fresh corn and beans. Following the directions presented here, the result is sweet crisp vegetables that you simply can't get from the freezer.)

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    Units: US | Metric


    1. 1
      Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
    2. 2
      In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
    3. 3
      In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
    4. 4
      Cover and chill for up to four hours before serving.

    Ratings & Reviews:

    • on July 18, 2008


      Wonderful!!!! I love the fresh vegetables of summer and what a great easy dressing. I paired this with a creamy fruit salad, baked German Potato Salad, and grilled shrimp. One part that is missing from the recipe, you have to cut the corn from the cob. UPDATE: Tried it again with frozen corn and it is OK, but you really want to use fresh when you can.

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    • on June 09, 2007


      Very nice, Toni...liked the flavors blended with the dressing. I used white onion, since I was using red in the entree...Nice side!! Made for ZWT3.

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    • on January 27, 2007


      Oh this was such a delightful combination. I loved the crispness of the fresh veggies with a hit of tangy dressing which didn't cover up the freshness of the veggies. I used some frozen corn on the cob that I put up last summer, but it was just as good as fresh so I don't think it compromised the recipe at all. This is truly a nice and light salad that we enjoyed. I made half of the salad for the two of us. And, for personal preference only, I added a little extra salt to mine but didn't change anything else. Thanks toni.

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    Read All Reviews (4)


    Nutritional Facts for Fresh Corn and Green Bean Salad

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.4
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 96.4 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 4.8 g
    Sugars 4.6 g
    Protein 4.7 g

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