Fresh Corn And Green Bean Salad Recipes

CORN AND GREEN BEAN SALAD

Steps:

• In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.

GREEN BEAN, CORN, AND TOMATO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn until tender, 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.
• Add the green beans, 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.
• 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 tomatoes. Add salt to taste and serve at room temperature.

GREEN BEANS, CORN AND CARROT SALAD

Steps:

• In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
• Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
• In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

FRESH CORN, TOMATO AND GREEN BEAN SALAD

Steps:

• Break the green beans into 2 inch pieces and blanch briefly in boiling water or microwave for 2-3 minutes until bright green and slightly tender.
• Immediately run under icy cold water to stop cooking and cool.
• Transfer beans to salad bowl and add chopped tomatoes.
• Slice kernals off corn cobs and add to salad bowl, along with chopped herbs.
• Make Dressing: Combine all ingredients except oil in a small mixing bowl and whisk to blend.
• Slowly whisk in oil in a steady stream until well blended.
• Pour dressing over salad and toss gently so as not to break up too many of the chunks of corn.
• Serve immediately or refrigerate a few hours until ready to serve.
• Salad is still good after a day or two, but the color of the beans will fade.
• Bring almost to room temperature before serving.
• NOTE:You may have to adjust the dressing to your taste.
• I continued to play with it after I dressed the salad.

FRESH CORN AND GREEN BEAN SALAD

Steps:

• Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
• In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
• In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
• Cover and chill for up to four hours before serving.

FRESH GREEN BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

GREEN BEAN, CORN AND PEA MARINATED SALAD

Steps:

• Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
• In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
• Remove from heat and pour over the veggies.
• Refrigerate overnight.

POTATO, GREEN BEAN, AND CORN SALAD

Steps:

• In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, halve larger ones and in a large bowl toss potatoes with 2 tablespoons vinegar.
• In a small bowl whisk together mustard, remaining 3 tablespoons vinegar, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
• Trim beans and, working over a bowl, cut corn kernels from cobs. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 1 minute for haricots verts or about 5 minutes for regular green beans, and transfer with a slotted spoon to ice water to stop cooking. Drain beans well and add to potatoes. Return water in pan to a boil and blanch corn 30 seconds, or until crisp-tender. Drain corn in a sieve and rinse under cold water to stop cooking. Drain corn well and add to salad. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding. Gently toss salad with dressing and salt and pepper to taste until combined well.