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Green Bean, Corn, and Tomato Salad

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Recipe photo courtesy of John Kernick

The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.

Source: Body+Soul, September 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator. To remove corn kernels from the cob, hold the ear upright on its flat end on a cutting board; with a sharp knife, cut along the length of the cob to remove the kernels, turning the cob as you go.

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Reviews

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How would you rate this recipe?
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  • AlwaysDancing
    28 AUG, 2012
    Loved this! We used jarred chopped garlic because I was out of fresh... still delicious. We used tomatoes, green beans, and corn all from our CSA box, and this recipe really let the flavors of each item stand out. Super easy and so so good! Will definitely make again. I added goat cheese to make it a complete vegetarian meal. I'd also serve this over quinoa to stretch it, and/or with a poached (or maybe hardboiled?) egg for extra protein. Maybe even some homemade garlic butter croutons! Mmm
    Reply
  • jpnadler
    22 JUL, 2012
    This is my very favorite summer salad. I make it every july-Aug when the corn, green beans, and tomatoes are just picked from the garden. Simply the best!!
    Reply

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