GREEN BEAN, CORN, + PEACH SALAD

GREEN BEAN, CORN, + PEACH SALAD

If you need a recipe that screams summer, it's probably this salad. Three of my favorite summer flavors combine in the salad. Everyone will be reaching for seconds!

Course Salad

Cuisine American

Keyword fruit, plant based, salad, vegetables, vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 145kcal

Author Luci Petlack

Ingredients

12 oz. haricots verts OR green beans cut into 3" pieces
2 ears of corn shucked
2 ripe peaches sliced
ice bath

dressing

¼ cup olive oil
¼ teaspoon grated ginger
1 clove garlic minced
1 tablespoon lemon juice
½ teaspoon salt + more
¼ teaspoon pepper

Instructions

microwave method
Place ears of corn in microwave safe bowl with 2 tablespoons water. Cover. Microwave 4 minutes. Remove corn to let cool to the touch.
Microwave green beans with 2 tablespoons water, covered, for 4-5 minutes, depending on desired crunchiness. Immediately place vegetables in ice bath (large bowl of ice water).
stovetop steaming method
Place enough water in pot to cover corn (but leave corn out to begin). Bring to boil. Add corn. Boil 3-4 minutes. Remove corn to let cool to touch.
Boil water in a large saute pan. Add green beans, cover, and steam 4-5 minutes, depending on desired crunchiness. Immediately place vegetables in ice bath (large bowl of ice water).

salad

In a small bowl or jar, mix dressing ingredients together. For a stronger garlic flavor, make dressing ahead of time and let sit.
On a large cutting board or in a large bowl, slice kernels off corn husk. Add green beans after they've chilled in ice bath. Mix corn and green beans with dressing. Add sliced peaches. Mix again. Season with salt and pepper to taste.
Serve immediately or refrigerate until ready.

Notes

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