Green Bean, Tomato, and Corn Salad


Adapted from recipe in Your Organic Kitchen

  • 1 ear corn
  • ¾ lb. green beans
  • 1 tablespoon olive oil
  • ½ red onion
  • 2 cloves garlic
  • 3 tablespoons balsamic vinegar
  • ¼ cup sliced basil leaves
  • 1 can anchovies, drained
  • 1 cup cherry tomatoes, halved
  • salt to taste
  • pepper to taste


Cut kernels from ear of corn. Trim beans and cut into 2" lengths. Thinly slice red onion and garlic.

Bring a pot of water to a boil. Drop beans into boiling water, boil for 1 to 2 minutes. Remove with slotted spoon.

Drop corn into boiling water. Boil 10 seconds. Remove with strainer.

Heat olive oil in sauté pan over medium heat. Sauté onion and garlic for 5 minutes or until soft. Remove pan from heat.

Add vinegar, basil, beans, corn, and tomatoes to pan. Stir. Return to heat and sauté 1 minute. Remove from heat.

Add anchovies, season with salt and pepper to taste, stir. Serve warm

Makes 3 servings.
178 calories per serving

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