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Snap Bean And Corn Salad

Snap Bean And Corn Salad prepared dish

This vibrant snap bean and corn salad features fresh snap beans, sweet corn, and a zesty dressing. It's a perfect side dish for summer barbecues or a light lunch option.

This recipe is american style, lunch, scaled for 4 servings, with 15 min prep and 5 min cook.

Prep: 15 min · Cook: 5 min · Total: 20 min · Serves: 4

Quick cooking notes

  • Core ingredients include red bell pepper, black pepper, salt, snap beans.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 medium red bell pepper (diced)
  • 0.25 tsp black pepper
  • 0.5 tsp salt
  • 200 g snap beans (trimmed)
  • 50 g red onion (finely chopped)
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 150 g sweet corn (fresh or frozen)
  • 2 tbsp olive oil

Instructions

  1. Bring a pot of salted water to a boil and blanch the snap beans for 2-3 minutes until bright green and tender-crisp.
  2. Drain the snap beans and immediately transfer them to a bowl of ice water to stop the cooking process.
  3. In a large bowl, combine the blanched snap beans, sweet corn, diced red bell pepper, and finely chopped red onion.
  4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper to create the dressing.
  5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  6. Serve the salad chilled or at room temperature.

Nutrition (per serving)

  • Calories: 120
  • Protein: 3 g
  • Fat: 6 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Sugar: 2 g
  • Sodium: 200 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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