sweet corn tomato green bean salad
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Sweet Corn, Tomato, Green Bean Salad

Course: Salad
Servings: 4


  • cups 2 large or 3 small ears fresh or frozen corn kernels
  • cups fresh tomatoes chopped
  • 2 cups green beans cut into 1-inch segments
  • ½ cup olive oil 2 tablespoons reserved for sautéing
  • ¼ cup fresh basil chopped
  • 2 tablespoons white vinegar
  • ¼ cup shallots or red onion finely diced
  • 2 teaspoons Dijon mustard


  • Heat 2 tablespoons olive oil in a large sauté pan on medium heat.
  • Add corn and green beans and cook until green beans are tender. Remove cooked vegetables from heat and set aside to cool.
  • Combine tomatoes, corn, green beans, and basil.
  • For dressing, combine vinegar, shallots/onions and mustard in a bowl. Whisk in remaining olive oil.
  • Pour dressing over salad and mix thoroughly.
  • Enjoy chilled or at room temperature.