This is a great meal to prepare ahead of time and just have waiting for you on a hot day in the fridge. Martha Stewart has actually got a pretty cool selection of recipes, which is where I found the base for what I’m sharing with you below. I’m finding the best as they come into season and will post them here, of course.
My goal is that we can use the tags that I put on each recipe for you to find something to do with each bit of produce that you pick up. Does that sound like a good plan? To see the categories and tags that we have so far, click the three horizontal lines on the top left corner there.
This recipe is catered towards the heirlooms that we’ve got coming into the store lately. I love the light crunch from the beans, which are only partially cooked and cooled, the juicy salty and sweet tomato, and the sweetness of the corn. I’d like to experiment with not cooking the corn on this one. Comment below on your thoughts!
Remember the neat trick we showed a couple of weeks ago on trimming your green beans in seconds? Check it out here beneath our last green bean recipe.
- 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 Heirloom tomato, sliced 1/2-inch thick
- 2 cups of small, mixed red heirloom tomatoes, halved
They say to cook the corn until tender in a large pot of salted water (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. I like the taste of raw corn though, and I’d recommend trying it with raw kernels or if you’re near a grill, grilled corn. Yum!
Add the trimmed green beans and 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. I think that this is a great recipe to try making ahead and storing in the fridge for the following day. It holds up well and lets the flavors marinate just a little bit more.
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 sliced tomatoes. Add salt to taste and serve at room temperature.
If you’re trying the recipe, make sure to leave us a comment below! We’d love to know how it went!
One thought on “Summer Green Bean Salad”
Using red-wine vinegar, doubles the taste 🙂
Make the list of your salad recipes longer still.