Green Bean and Corn Salad {Vegan}

This time of year is always busy. So many weddings, BBQs, birthday parties, and of course, work (work, work, work, work). Come the weekend, all I want to do is sleep in, wake up to birds chirping and a strong cup of coffee, and shop locally at our farmer’s market. In Wisconsin, we currently have a plethora of carrots, cucumbers, squash, zucchini, potatoes, and of course, green beans.

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Green beans and wax beans as far as the eye can see. $3 for how many beans? Um, done. Goodness, I love summer.

Minus the mosquitos.

Anywho, beans don’t always have to mean a casserole. Honestly, on hot summer days casserole is the last thing on my mind. So a green bean salad it is!

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The fresh beans are amazing, but the real star of this dish is the vinaigrette. It’s extremely flavorful and makes the vegetables shine. Perfect for these hot, lazy, summer daze.

Cheers.

Green Bean and Corn Salad

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yields: 6 servings

Serving Size: 1 cup

Ingredients

  • 1 small shallot, minced
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1 pound green beans, stem ends trimmed
  • 1 cup corn kernels
  • 1 tablespoon fresh basil, julianned
  • Freshly ground pepper to taste

Directions

  1. Combine minced shallot, oil, vinegar and salt in a mason jar and set aside.
  2. Bring several inches of water to a boil in a large saucepan. Add beans. Boil until the beans are bright green and crisp-tender, 3 to 4 minutes. Remove the beans from the saucepan and submerge in an ice bath. Shake dry and place on a platter.
  3. Spread the corn on top of the beans. Shake the dressing to blend and drizzle it over the vegetables. Top with fresh basil and pepper. Serve at room temperature or cold.

Notes

Recipe adapted from http://www.healthyseasonalrecipes.com/

http://foodiemcbooty.com/green-bean-corn-salad-vegan/

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