Green Bean Salad

Green Beans and Corn with a balsamic vinegarette

Yield: 6 servings
Community Recipe from


  • 1 -6 ounce(s) tomato coarsely chopped
  • 1/4 cup(s) Extra Virgin Olive Oil
  • 3 tablespoon(s) (white) Balsamic Vinegar
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1 fresh red chile (Jalapeno or Fresno) seeded, minced
  • 1 teaspoon(s) garlic minced
  • 1 shallot minced
  • 1 ear(s) corn kernels removed
  • 1 package(s) green beans trimmed
  • 2 snipped fresh dill fronds


  1. Vinaigrette: Puree tomato, oil,vinegar,garlic, salt & pepper in a blender until emulsified; transfer to a bowl and stir in shallot and chile.
  2. Salad: Cook green beans n a large pot of lightly salted boiling water until tender - crisp about 4 minutes. Stir in corn; continue to cook 1 minute longer. Drain in a colander; rinse beans and corn under cold water to cool and pat dry with paper towel.
  3. Place bean mixture in a large serving bowl and add vinaigrette and dill then toss.
February 2012

This recipe is a personal recipe added by SuzSportsEmpire and has not been tested or endorsed by MyRecipes.

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