Snap Bean and Corn Salad

Total Time
Prep 15 mins
Cook 5 mins

This is part of the "Go Greek" spread in Redbook Magazine. It's for a crowd, but can easily be scaled down, if need be.

Ingredients Nutrition


  1. In a blender, puree tomato, olive oil, salt and pepper until emulsified; transfer to a bowl, then stir in shallots and minced chili.
  2. Cook green and yellow beans in salted water until crisp tender, about 4 minutes; stir in corn and cook an additional minute.
  3. Drain vegetables, rinse under cold water to stop cooking, then pat dry with paper towels.
  4. Add to a large serving bowl, toss with dressing and dill.
Most Helpful

really fresh tastes good ,did scale back used canned beans ,frozen corn ,cut iin half worked fine

Dienia B. June 22, 2010