Corn and green bean salad
Indulge in the fresh flavors of corn and green beans in this vibrant salad bursting with sweet and savory notes. Perfect for a light and refreshing meal!
Ingredients:
- 8 fresh ears of corn
- 340g fresh haricots verts or green beans, cut into bite-size pieces
- 3 tablespoons cider vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- ⅓ cup finely chopped red onion
- 2 tablespoons snipped fresh parsley
Instructions:
- Peel off the husks and silks from the corn. Boil the corn in a covered 4-quart Dutch oven with enough lightly salted water for 5 to 7 minutes until it is soft; then, drain the water. After the corn has cooled down, cut the kernels from the cobs (you should end up with around 4 cups of corn kernels).
- While the corn is cooking, boil the beans in a covered medium saucepan with a small amount of salted water for 3 to 5 minutes until they are tender but still slightly crisp. Drain the beans and rinse them under cold water.
- Mix cider vinegar, salt, and pepper in a large bowl; gradually stir in oil. Add the corn, beans, onion, and parsley to the mixture; gently toss to combine. Cover and refrigerate for up to 4 hours.
Summary:
- Calories: 1479 kcal
- Fat: 49 g
- Protein: 40 g
- Carbs: 265 g
- Potassium: 3826 mg
- Magnesium: 418 mg