Corn and Green Bean Salad

Corn and Green Bean Salad

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 4

Use local and seasonal ingredients to make this corn and green bean salad recipe.


  • 5 ears of corn, shucked
  • 2 cups green beans
  • 8 cups arugula, rinsed
  • 1/2 cup diced red onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves


  1. Bring a pot of salted water to a rolling boil; add corn and green beans and cook for 3 to 5 minutes or until just tender. Drain water and place in ice water for a few minutes to cool. Cut kernels off ears of corn and discard stalks.
  2. Place arugula in a large serving bowl and top with corn kernels, green beans, and red onions.
  3. Whisk vinegar with olive oil, salt, and pepper and drizzle over salad mixture. Gently toss to coat. Sprinkle with basil.

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