It's the time of year when I seem to pick up locally grown corn-on-the-cob every time I go grocery shopping. The kids love it and it is easy! Perfect side for a large gathering too. I usually boil it on the stove with nothing added, and I often have some leftover. So, I decided to use the leftover corn off-the-cob in this salad.
This is one of my favorite combinations: crunchy green beans, sweet corn and tart tomatoes. Just what I want to be eating when it's summer. It would be really good with some fresh avocado too. Or maybe feta. I'll have to experiment some more...
I tossed it in a garlicky lemon dressing with a bit of basil and I think it is my go-to salad for the summer! It would be great next to grilled steak or chicken. I would also like to try it as a pasta salad, or served in romaine leaves. Pretty versatile. We ate it tonight and it elevated low-effort hot dog dinner to something that seemed a bit more premeditated. Nice.
Would it work for you? Click through for the recipe.
GARLICKY GREEN BEAN, SWEET CORN AND TOMATO SALAD RECIPE
12 ounces green beans, steamed (to your preference of tenderness--I like a bit of crunch) and cut in half
Kernels from 2 ears of boiled sweet corn (use a knife to shave them off...)
1 cup grape tomatoes, quartered
Combine all ingredients in a bowl and add a few grinds of salt and pepper. Toss with half the dressing (recipe below).
Serves 4-6 as a side.
LEMON GARLIC BASIL DRESSING
Juice of 2 lemons
1/2 cup extra virgin olive oil
1 small clove garlic
1 1/2 teaspoons dried basil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
Put all ingredients in a blender and emulsify. This recipe makes twice what you'll need for this salad recipe. So you can double the salad, or refrigerate half the dressing to use later.