Snap Bean and Corn Salad
Bright, fresh, and bursting with summer flavors, this Snap Bean and Corn Salad is the ultimate side dish for warm-weather gatherings. Featuring tender-crisp snap beans, lightly charred sweet corn, juicy cherry tomatoes, and thinly sliced red onion, this salad is as colorful as it is delicious. Tossed in a zesty homemade dressing with lemon juice, Dijon mustard, and a touch of honey, it strikes the perfect balance of tangy and sweet. Ready in just 20 minutes, this easy and healthy recipe is a great way to showcase seasonal ingredients. Serve it chilled or at room temperature for a refreshing dish that's ideal for picnics, barbecues, or light lunches. Keywords: snap bean salad, summer side dish, corn salad recipe, fresh vegetable salad.
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Recipe Information
Ingredients
- 300 grams snap beans (trimmed)
- 1.5 cups fresh corn kernels (about 2 ears of corn)
- 1 cup cherry tomatoes (halved)
- 0.25 cup red onion (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Bring a pot of salted water to a boil. Add the snap beans and blanch them for 2–3 minutes, or until they are bright green and tender-crisp.
Transfer the snap beans immediately to an ice water bath to stop the cooking process. Once cooled, drain and pat dry.
In a large skillet over medium heat, sauté the fresh corn kernels (no oil needed) for 2–3 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and let cool.
In a large mixing bowl, combine the blanched snap beans, charred corn, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss until all the ingredients are evenly coated.
Refrigerate the salad for 15–20 minutes to let the flavors meld. Serve chilled or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 35.7 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1917 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
