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–+ servings
Sweetcorn, green bean and tomato salad in a glass container with bamboo lid
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Sweetcorn, Green Bean and Tomato Salad

This simple Sweetcorn, Green Bean and Tomato Salad makes the most of vegetables that are in abundance at the end of the summer season.
Prep Time15 minutes
Cook Time10 minutes
Resting time30 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: green beans, lemon, olive oil, shallot, sweetcorn, tomatoes
Servings: 4 people

Ingredients

  • 2 ears sweetcorn also known as corn on the cob
  • 200 grams green beans
  • 300 grams cherry tomatoes halved
  • 2 shallots finely diced
  • 1 lemon juice only
  • 1 tbsp olive oil
  • salt
  • pepper

Instructions

  • Prepare the sweetcorn by removing any leaves and the silky threads that cling to the cob. Cut off the ends of the cob and give it a rinse under cold water.
  • Bring a pan of water to the boil and add in the sweetcorn and green beans.
  • Let the sweetcorn and green beans cook for 3-5 minutes or until the vegetables are crisp and tender.
  • Remove from the heat and immediately plunge into ice water to chill.
  • Using a sharp knife, run the blade from top to bottom to remove the kernels from the cob.
  • Cut the green beans into bite sized pieces and add to a bowl along with the sweetcorn kernels, cherry tomatoes and shallots.
  • Drizzle over a little olive oil, the lemon juice and season liberally.
  • Toss the salad well and leave to sit for at least 30 minutes before serving, to let the lemon juice mute the strong flavour of the shallots.