Green Bean, Corn, and Tomato Salad

To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator. To remove corn kernels from the cob, hold the ear upright on its flat end on a cutting board; with a sharp knife, cut along the length of the cob to remove the kernels, turning the cob as you go.
Body+Soul, September 2006
  • Prep Time 15 minutes
  • Total Time 1 hour (includes standing time)
  • Yield Serves 4 to 6
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  • Coarse salt
  • 3 ears corn, husks and silk removed
  • 1 1/2 pounds green beans, stem ends snapped off
  • 3 cloves garlic, peeled and gently smashed
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1/2 small red onion, peeled and thinly sliced
  • 1 medium yellow tomato, sliced 1/2-inch thick
  • 2 cups of small, mixed red and green heirloom tomatoes, halved


  1. 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.

  2. 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.

  3. 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.

Recipe Reviews

Reviews (3)

  • AlwaysDancing 28 Aug, 2012

    Loved this! We used jarred chopped garlic because I was out of fresh... still delicious. We used tomatoes, green beans, and corn all from our CSA box, and this recipe really let the flavors of each item stand out. Super easy and so so good! Will definitely make again. I added goat cheese to make it a complete vegetarian meal. I'd also serve this over quinoa to stretch it, and/or with a poached (or maybe hardboiled?) egg for extra protein. Maybe even some homemade garlic butter croutons! Mmm

  • jpnadler 22 Jul, 2012

    This is my very favorite summer salad. I make it every july-Aug when the corn, green beans, and tomatoes are just picked from the garden. Simply the best!!

  • craftypara 16 Jul, 2008

    I made this salad for our 4th of July dinner. It was delicious! The onlyl thing I recommend is cutting the green beans. While it is lovely to look at, the beans were difficult to eat whole. If the beans are cut in half, the salad will still be equally lovely. I tossed mine together rather than separating the individual vegetables.