Summer Side Dish Medley
July 13, 2021
Sweet corn and tomatoes, while delicious on their own, also enhance the flavor of crunchy cucumber and tender green beans. This plant-based salad recipe is a satisfying and cool side dish for the protein of your choice, such as chicken or salmon.
Mix up this medley when you want to enjoy your seasonal summer corn and tomatoes.
- Course: Dinner, Side Dish, Salads
- Cuisine: American
- Servings 8 people
- Prep Time 15 minutes
- Cook Time 0 minutes
- ½ cup packed fresh basil leaves, coarsely chopped
- ¾ teaspoon Dash no-salt table seasoning
- ¼ teaspoon black pepper
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 4 ears corn, husks and silks removed or 2 ½ cups frozen sweet corn
- 1 cup fresh green beans, trimmed into 1 inch pieces
- 1 ¼ cups chopped cucumber (2 small Persian cucumbers)
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper
- 1 tablespoon red or sweet onion
- 1 tablespoon of fresh lemon juice (optional)
- For the vinaigrette, combine basil and Dash seasoning in a food processor or handheld blender. Cover and process until the basil is finely chopped, stopping to scrape down sides as necessary. Add vinegar and mustard; cover and process until combined. Slowly add oil in a steady stream until the mixture is smooth.
- Cut corn kernels from cobs and discard the cobs. Cook the corn and green beans in a large saucepan of boiling water for about five minutes or until crisp-tender; drain. Rinse in a large colander, running cold water over the green beans to cool. Note: if using frozen corn, boil green beans only and put frozen corn in colander before draining green beans, which will help them cool.
- Combine the corn and beans, cucumber, tomatoes, bell pepper and onion in a large bowl. Pour the vinaigrette over the vegetables and toss to coat. Taste the mixture. If you would like a brighter flavor, add the optional 1 tablespoon of fresh lemon juice. Let stand at room temperature 30 minutes before serving.
Refrigerate leftovers for up to two days. The vegetables will shed water during refrigeration, drain excess liquid before serving.
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