This week’s recipe is an easy one. I really just wanted to share this salad with you because I am so excited about raw corn.
I have two questions for you: 1) Have you ever attempted to eat corn off the cob, raw? and 2) Did you ever know that it’s insanely delicious? If you answered no to these questions, you have GOT to try corn raw! When you eat it raw, you really get a taste of it’s natural sweetness. It goes great with a crisp green bean salad… like this one!
Now I don’t know if I will ever go back… canned or frozen corn will never be the same.
This salad is super fresh, from the slightly cooked green beans to the raw corn… you can’t get a salad more refreshing than this!
I like to make my own salad dressing; it’s really easy to do. Just toss a little olive oil and some sort of acidic liquid (like lemon juice or apple cider vinegar) together as the base, then add in a few seasonings and/or feta cheese and then you have instant salad dressing. Typically the ratio is 3 parts oil and 1 part vinegar, but you can be flexible and mix it up according to your taste.
Fresh Green Bean and Corn Salad
- About 1 pound of fresh green beans
- 1 corn on the cob
- 3 small tomatoes
For the dressing:
- 3 tablespoons olive oil
- Juice from 1/2 a lemon (1 tablespoon)
- About a 1/2 tablespoon of oregano
- Fresh ground pepper
- Pinch of salt
- A steamer or a steamer basket and a pot with a lid
- A bowl of ice water
Prep: Wash the green beans and snip off the ends. Cut the tomatoes into chunks and saw off the corn kernels from the cob with a knife.
Slightly steam the green beans for about 5 minutes. You want them to be slightly cooked and still crispy.
Immediately remove the green beans from the heat and toss them into an ice bath to quickly cool.
Remove the beans from the water and put them in a large bowl. Toss with the homemade dressing, then spread them out on a serving tray. Top with the diced tomatoes and fresh corn. Serve with tongs and enjoy!