Ingredients
Equipment
soup pot with lid
Salad Bowl
Cooking Instructions
- Bring a medium pot of salted water to a boil.
- Add the green beans and cook for 2–3 minutes. They should turn bright green and become tender while retaining a noticeable crunch.
- Add the corn during the final minute of cooking.
- Drain immediately and transfer the vegetables to a bowl of ice water to stop the cooking.
- Drain again and dry the green beans and corn thoroughly. Excess water will dilute the dressing.
- Place the cooled green beans, corn, cherry tomatoes, red onion, and parsley in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and black pepper.
- Pour the dressing over the vegetables and toss gently until evenly coated.
- Let the salad stand for about 5 minutes so the vegetables absorb some of the dressing.
- Taste for salt and lemon, then serve chilled or at room temperature.
Nutrition
Notes
Do not overcook the green beans. They should bend easily but still have a slight snap when bitten.
The ice-water step stops the beans from continuing to cook and helps preserve their bright green color.
Dry the beans and corn well before assembling the salad. Water left on the vegetables can make the dressing thin and flavorless.
Frozen corn works well; it only needs enough cooking time to heat through.
For extra texture, add toasted sunflower seeds, pumpkin seeds, or sliced almonds.
Feta cheese or avocado can be added for a more substantial salad.
Store leftovers covered in the refrigerator for up to 3 days. The tomatoes will soften over time, so the salad has its best texture on the first day.
The ice-water step stops the beans from continuing to cook and helps preserve their bright green color.
Dry the beans and corn well before assembling the salad. Water left on the vegetables can make the dressing thin and flavorless.
Frozen corn works well; it only needs enough cooking time to heat through.
For extra texture, add toasted sunflower seeds, pumpkin seeds, or sliced almonds.
Feta cheese or avocado can be added for a more substantial salad.
Store leftovers covered in the refrigerator for up to 3 days. The tomatoes will soften over time, so the salad has its best texture on the first day.