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California Green Bean Salad

California Green Bean Salad

Great for a picnic or Fourth of July celebration, this salad is crunchy and tangy. Serve with veggie burgers and potato salad for a real treat.

Serves 2-4.


  • 8 oz whole fresh green beans
  • 2 plum tomatoes
  • 1 c corn kernels, fresh or canned
  • 1/4 c Italian parsley leaves
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 2 cloves garlic, crushed
  • 1/2 tsp sugar
  • 1/4 tsp oregano
  • 1/4 tsp prepared Dijon mustard
  • 1/8 tsp salt
  • dash ground pepper


  1. Snip off stem ends of green beans. Prepare a bowl of ice water (about 1 quart).
  2. In a medium saucepan, bring one quart of salted water to a boil. Add green beans.
  3. Bring back to boil. Boil 4 minutes. Drain and immediately plunge in the ice water bath.
  4. Swish beans in the ice water until no longer hot. Drain well and place in a large bowl.
  5. Chop tomatoes coarsely; add to the green beans. Add corn and parsley.
  6. In a small bowl, whisk together the oil, vinegar, garlic, sugar, oregano, mustard, salt and pepper.
  7. Pour dressing over the salad and toss until all is covered. Cover and chill at least an hour before serving for best results.

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