Green Bean Salad with Corn, Cherry Tomatoes & Basil

Green Bean Salad with Corn, Cherry Tomatoes & Basil
Photo by Scott Phillips


  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Kosher salt
  • 3 cups fresh corn kernels (3 to 4 ears)
  • 1 cup roughly chopped fresh basil
  • ¼ cup red-wine vinegar; more to taste
  • 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
  • + 3 more ingredients
    • 1 lb. fresh green beans, trimmed and cut in half diagonally
    • 1 clove garlic
    • 1 pint cherry tomatoes, cut in half

Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a b...

View full recipe at Fine Cooking


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