
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.
4 comments:
I love the idea of a salad with corn that uses corn as more of a garnish than a feature - definitely have to try this! I've started keeping shallots around, and they make such a huge difference in flavor. The colors in these pics are so vivid!!
oh my! this looks really delicious! I loooove green beans Thanks for your comment =)
truly smitten
The salad looks delicious - the picture is just so vibrant and beautiful!
Love the combination in this salad - sometimes I get a bit tired of the regular lettuce salads.
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