Total Time
Prep 20 mins
Cook 5 mins

I make this salad a lot during the summer, when I try to have on hand a selection of salads that keep well in the fridge for several days. I also make it in the winter, using frozen corn instead of fresh, and a small handful of dried tomatoes, soaked in a little boiling water instead of the fresh tomato. It's a meal in itself, or goes well with other salads, cheese and cold cuts. If you are going to keep it in the fridge, and are using fresh tomato, keep that out and add it separately at serving time.

Ingredients Nutrition


  1. Cook the corn briefly.
  2. Drain and let cool.
  3. Chop the tomato and prepare the remaining vegetables and herbs.
  4. Rinse and drain the beans.
  5. Mix the vegetables, herbs and beans togather in a large bowl.
  6. Mix the oil, vinegar and spices.
  7. Toss into the salad.
  8. Serve chilled.
Most Helpful

Great tasting recipe. The variety of ingredients make this a very colorful dish for a festive occassion. I subsituted cilantro for the parsley giving it a Tex-Mex flavour. The spices are suprisingly subtle, a great combination while not overpowering the natural flavor of the vegetables. I topped my salad off with fresh cracked pepper just before serving. Definately will make this dish again. Recommended!

Aric Ross August 17, 2003

For some reason this was not as flavorful as I expected. I used all of the spices except the chervil and even added a red onion and a 1/4 of red wine vinegar after tasting it the first time.

Indiana Debbie July 20, 2003

I made this today and it's excellent. I didn't have the spices you called for except cumin. I added cubed ham to make it the main dish and it got rave reviews. I used the cuissanart and the chopping was a breeze. Thanks for sharing. I will definitely make this salad again.

Jan Marie July 19, 2003