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Green Bean Corn Salad

Green Bean Corn Salad

Fresh green beans paired with baby corn are especially nice when dressed with a lovely vinaigrette. This salad is best chilled.

Serves 4-6.


  • 16 oz fresh green beans, washed, trimmed
  • 1 (15 oz) can whole baby corn
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 1 teaspoon Dijon mustard
  • 2-3 cloves garlic, crushed
  • 1 Tbsp chopped fresh basil (or 1/2 tsp dry basil)
  • 1/4 tsp coarse sea salt
  • 1/8 tsp black pepper
  • 2 Tbsp raw or roasted sunflower seeds


  1. Place green beans in a pot and cover with boiling water. Cook 5-8 minutes, or until until just tender. Drain. Place in a large bowl.
  2. Cut the whole baby corns in half lengthwise and add to the bowl of green beans.
  3. In a small bowl, whisk together the oil, vinegar, honey, mustard, garlic, basil, salt and pepper until creamy.
  4. Toss beans, corn, dressing and sunflower seeds together gently. For best results, cover and chill one hour or more before serving.

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