Colorful Salad with Shallot Vinaigrette

Have you all stopped by Good Bite? It’s a new online food community run by some of the best food bloggers out there. It’s a great interactive resource for those of us that can’t get enough of the online food world.



The first time I popped over there, this recipe for Green Bean, Tomato, and Corn Salad with Shallot Vinaigrette caught my eye. It was around the time that I was scheming to recreate our wedding cake, and we had pretty much an identical salad at our wedding too! I made it at the lake cabin for our friends to enjoy with burgers. I’m glad I doubled the recipe: 6 of us devoured it!



This salad is an ideal way to enjoy the fresh produce that’s at its peak this time of year. I plan on making it again at home so I can get ingredients from the Farmers Market rather than the grocery store, which I’m hoping will take the delicious factor to a whole new level.

Green Bean Salad with Shallot Vinaigrette
Adapted from Jeanne at Good Bite
Printable Recipe

1 lb green beans, trimmed and cut into 2-inch pieces
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 small shallot, minced
1 garlic clove, minced
2 tsp minced fresh thyme
½ tsp kosher salt
2 ears sweet white corn
1 pint grape tomatoes, halved

1. Blanch the green beans in boiling salted water until crisp-tender, about 4 minutes. Drain and rinse with cold water to cool. Drain the beans well and pat dry with a clean towel.

2. Whisk the oil, vinegar, shallot, garlic, thyme, and salt to blend in a small bowl.

3. Cut the kernels from cobs and place in a large bowl along with the green beans and tomatoes. Add dressing and toss well. Season to taste with salt and pepper.