Green Bean, Corn, and Tomato Salad

Name: Green Bean, Corn, and Tomato Salad
Prep time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: Coarse salt; 3 ears corn, husks and silk removed; 1 1/2 pounds green beans, stem ends snapped off; 3 cloves garlic, peeled and gently smashed; 4 tablespoons extra-virgin olive oil; 3 tablespoons red-wine vinegar; 1/2 small red onion, peeled and thinly sliced; 1 medium yellow tomato, sliced 1/2-inch thick; 2 cups of small, mixed red and green heirloom tomatoes, halved

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

1 hour 15 mins 6

Total Time Prep Servings

Ingredients

Coarse salt
3 ears corn, husks and silk removed
1 1/2 pounds green beans, stem ends snapped off
3 cloves garlic, peeled and gently smashed
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 small red onion, peeled and thinly sliced
1 medium yellow tomato, sliced 1/2-inch thick
2 cups of small, mixed red and green heirloom tomatoes, halved

Directions

1. In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
2. Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
3. If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.

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.

Reviews

How would you rate this recipe?

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
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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!!
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