Fresh Green Bean Corn Tomato Salad Recipe – Ready in 20 Minutes

There’s something magical about a salad that’s bursting with color, crunch, and fresh flavors all at once. 

This green bean corn tomato salad recipe is exactly that kind of dish – the kind that makes you feel good about eating healthy while actually enjoying every single bite. 

It’s one of those recipes I turn to again and again, especially during summer when fresh vegetables are at their peak.

What makes this salad so special? Well, it combines the crisp snap of blanched green beans with the sweet pop of corn kernels and the juicy burst of ripe cherry tomatoes. 

Toss everything in a tangy vinaigrette, and you’ve got yourself a side dish that works for backyard barbecues, potluck dinners, or even as a light lunch on its own. 

The best part? It tastes even better after sitting in the fridge for a few hours, which makes it perfect for meal prep.

This fresh vegetable salad is incredibly versatile, too. 

You can serve it cold alongside grilled chicken or fish, bring it to a picnic without worrying about it going bad, or pack it for work lunches throughout the week. 

It’s naturally gluten-free, can easily be made vegan, and it’s loaded with fiber and vitamins. 

Trust me, once you make this colorful summer salad, it’ll become a regular in your recipe rotation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Difficulty Level: Easy
• Cuisine Type: American / Mediterranean Fusion
• Servings: Available for 2 people and 6 people
• Best Served With: Grilled chicken, BBQ ribs, fish tacos, or as a standalone light lunch

Ingredients List

For 2 People:

Vegetables:

• Fresh green beans – 150g (5 oz), trimmed
• Fresh corn kernels – 1 cup (150g) or 1 large ear of corn
• Cherry tomatoes – 1 cup (150g), halved
• Red onion – ¼ medium onion (30g), thinly sliced
• Fresh basil leaves – 2 tablespoons, chopped (or cilantro)

For the Dressing:

• Extra virgin olive oil – 3 tablespoons (45ml)
• Fresh lemon juice – 1 tablespoon (15ml)
• Red wine vinegar – 1 tablespoon (15ml)
• Dijon mustard – ½ teaspoon
• Garlic clove – 1 small clove, minced
• Honey – ½ teaspoon (or maple syrup)
• Salt – ½ teaspoon (or to taste)
• Black pepper – ¼ teaspoon, freshly ground
• Dried oregano – ¼ teaspoon (optional)

Optional Add-ins:

• Feta cheese – ¼ cup (30g), crumbled
• Toasted pine nuts – 2 tablespoons

For 6 People:

Vegetables:

• Fresh green beans – 450g (16 oz), trimmed
• Fresh corn kernels – 3 cups (450g) or 3 large ears of corn
• Cherry tomatoes – 3 cups (450g), halved
• Red onion – ¾ medium onion (90g), thinly sliced
• Fresh basil leaves – 6 tablespoons, chopped (or cilantro)

For the Dressing:

• Extra virgin olive oil – 9 tablespoons (135ml / about ½ cup + 1 tablespoon)
• Fresh lemon juice – 3 tablespoons (45ml)
• Red wine vinegar – 3 tablespoons (45ml)
• Dijon mustard – 1½ teaspoons
• Garlic cloves – 3 small cloves, minced
• Honey – 1½ teaspoons (or maple syrup)
• Salt – 1½ teaspoons (or to taste)
• Black pepper – ¾ teaspoon, freshly ground
• Dried oregano – ¾ teaspoon (optional)

Optional Add-ins:

• Feta cheese – ¾ cup (90g), crumbled
• Toasted pine nuts – 6 tablespoons

Equipment Needed

• Large pot (for blanching green beans)
• Medium pot or skillet (for cooking corn, if using fresh)
• Large mixing bowl
• Small bowl or jar with lid (for dressing)
• Colander or strainer
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large spoon or salad tongs (for mixing)
• Ice bath bowl (mixing bowl filled with ice water)
• Whisk or fork (for dressing)

Step-by-Step Cooking Instructions

Step 1: Prepare Your Workspace

Clear your counter and gather all your ingredients and equipment. This makes the cooking process much smoother. 

Fill a large bowl with cold water and add plenty of ice cubes – you’ll need this ice bath for the green beans later.

Step 2: Prepare the Green Beans

Wash the green beans thoroughly under cold running water. Pat them dry with a clean kitchen towel. Using a sharp knife, trim off both ends of each green bean. 

If you have really long beans, you can cut them in half to make bite-sized pieces, but this is optional. Set them aside on your cutting board.

Step 3: Blanch the Green Beans

Fill your large pot about two-thirds full with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, carefully add the green beans to the pot. 

Let them cook for exactly 3-4 minutes. You want them to be bright green and tender-crisp, not mushy. They should still have a nice snap when you bite into them.

Step 4: Shock the Green Beans

Using a slotted spoon or by pouring them into a colander, immediately transfer the cooked green beans to your prepared ice bath. 

This stops the cooking process right away and keeps the beans bright green and crispy. Let them sit in the ice water for about 2 minutes. 

Drain them well and pat dry with paper towels or a clean kitchen towel. This step is really important – wet beans will make your salad watery.

Step 5: Prepare the Corn

If you’re using fresh corn on the cob, you have two options. For raw corn (my favorite for crunch), simply stand each ear upright on your cutting board and carefully slice downward with a sharp knife to remove the kernels. Rotate the cob and repeat until all kernels are removed.

For cooked corn, you can either boil the ears for 4-5 minutes, let them cool, then cut off the kernels, or you can grill them for extra flavor. 

If using canned or frozen corn, drain it well and pat it dry. Frozen corn should be thawed first.

Step 6: Prepare the Tomatoes and Onion

Wash your cherry tomatoes and pat them dry. Cut each one in half using a sharp knife. If you’re using larger tomatoes instead, dice them into bite-sized chunks about the same size as the corn kernels.

Peel your red onion and cut it in half. Slice it as thinly as possible – paper-thin slices work best because they’re less overpowering. 

If you find raw onion too strong, you can soak the sliced onion in cold water for 5 minutes, then drain it well. This takes away some of the sharpness.

Step 7: Chop the Fresh Herbs

Rinse your fresh basil leaves (or cilantro if you prefer) and pat them completely dry. Stack a few leaves together, roll them up like a tiny cigar, and slice across to create thin ribbons. 

Then give them a rough chop. Fresh herbs make such a difference in this salad, so don’t skip them!

Step 8: Make the Vinaigrette Dressing

In a small bowl or a jar with a tight-fitting lid, combine the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, and honey. 

Add the salt, black pepper, and dried oregano if using. If using a jar, put the lid on and shake vigorously for about 30 seconds until everything is well combined and the dressing looks creamy and emulsified.

If using a bowl, whisk everything together briskly with a fork or small whisk until it’s smooth and well blended. 

Taste the dressing and adjust the seasoning if needed – add more salt, lemon juice, or honey depending on your preference. The dressing should taste bright, tangy, and slightly sweet.

Step 9: Combine All the Vegetables

Place your blanched and dried green beans in a large mixing bowl. Add the corn kernels, halved cherry tomatoes, sliced red onion, and chopped fresh herbs. Don’t add the dressing yet – we’ll do that in the next step.

Step 10: Dress the Salad

Pour about three-quarters of your prepared dressing over the vegetables. Using a large spoon or salad tongs, gently toss everything together until all the vegetables are evenly coated with the dressing. 

Be gentle so you don’t smash the tomatoes. Taste a little bite and see if you want to add the remaining dressing. 

Some people like their salad more dressed, others prefer it lighter. You can always add more, but you can’t take it away!

Step 11: Add Optional Toppings

If you’re using feta cheese or toasted pine nuts, sprinkle them over the top of the salad now. Give it one more gentle toss to distribute them throughout, or just leave them on top for a pretty presentation.

Step 12: Let It Rest (Important!)

Here’s a secret that makes this salad even better: let it sit for at least 15-20 minutes before serving. 

This resting time allows all the flavors to meld together beautifully. The vegetables absorb some of that delicious dressing, and everything just tastes more harmonious. 

If you have time, refrigerate it for 1-2 hours before serving. Cold vegetable salad on a hot day? Absolutely perfect.

Step 13: Final Taste and Serve

Right before serving, give the salad one final gentle toss. Taste it again and add a sprinkle more salt or a squeeze of fresh lemon if needed. 

Transfer to a pretty serving bowl, garnish with a few extra basil leaves on top if you like, and serve chilled or at room temperature.

Chef’s Tips and Variations

Choosing the Best Green Beans: Look for fresh green beans that are bright green, firm, and snap easily when you bend them. Avoid beans that are limp, yellowing, or have brown spots. Thinner beans (haricots verts) work beautifully in this salad and cook even faster.

Don’t Skip the Ice Bath: Shocking the green beans in ice water isn’t just for looks. It stops the cooking process instantly, preserving that perfect tender-crisp texture and bright green color. Without this step, your beans will continue cooking from residual heat and turn mushy and dull.

Make It Spicy: For a kick of heat, add ¼ teaspoon of red pepper flakes to the dressing, or dice up a fresh jalapeño pepper and toss it in with the vegetables. A dash of hot sauce in the dressing works great, too.

Grain Bowl Version: Turn this into a heartier main dish by serving it over quinoa, farro, or brown rice. Add chickpeas or grilled chicken for extra protein, and you’ve got a complete meal.

Storage Secret: This salad actually improves with time. The vegetables marinate in the dressing and develop even more flavor. However, if you know you’ll have leftovers, consider storing the dressing separately and adding it just before serving to keep everything extra crisp.

Seasonal Swaps: In the fall and winter, when fresh corn isn’t available, roasted butternut squash cubes or roasted red peppers make excellent substitutes. You can also add diced cucumber, bell peppers, or blanched asparagus for more variety.

Herb Alternatives: Don’t have basil? Fresh parsley, cilantro, mint, or dill all work wonderfully. Each brings its own unique flavor profile to the salad. Mint with lemon is especially refreshing in summer.

Perfect Every Time: The key to great blanched green beans is the water-to-bean ratio. Make sure you have plenty of boiling water – overcrowding the pot will lower the water temperature and result in unevenly cooked beans. Work in batches if needed.

Read More – Din Tai Fung Green Beans Recipe

Serving Suggestions

This colorful green bean, corn tomato salad is incredibly versatile when it comes to serving. For a casual presentation, simply pile it into a large shallow bowl or onto a serving platter. The bright colors – green, yellow, and red – create a beautiful rainbow effect that looks stunning on any table.

For individual servings, try scooping the salad onto a bed of mixed greens or baby arugula. The peppery greens add another layer of flavor and turn it into a more substantial salad course.

Complete Meal Ideas:

Summer BBQ Spread: Serve this salad alongside grilled hamburgers, BBQ chicken, or ribs. Add potato salad and coleslaw for a classic cookout feast. The fresh, light flavors of this vegetable salad cut through the richness of grilled meats perfectly.

Mediterranean Dinner: Pair it with grilled fish like salmon or sea bass, warm pita bread, hummus, and tzatziki sauce. The feta cheese version works especially well for this Mediterranean-style meal.

Healthy Lunch Bowl: Place a scoop of the salad next to grilled chicken breast or baked tofu. Add half an avocado and serve with whole-grain crackers or a slice of crusty bread for a balanced, nutritious lunch.

Garnishing Ideas: Right before serving, add a final sprinkle of fresh herbs on top. A few thin lemon slices arranged around the edge of the bowl look elegant. If you’re serving it for a special occasion, add some edible flowers like nasturtiums for a restaurant-quality presentation.

Nutritional Information (Per Serving – Based on 2 People Recipe)

• Calories: 285
• Protein: 5g
• Carbohydrates: 28g
• Dietary Fiber: 6g
• Sugar: 9g
• Fat: 19g
• Saturated Fat: 3g
• Sodium: 610mg
• Vitamin A: 25% DV
• Vitamin C: 45% DV
• Vitamin K: 35% DV
• Folate: 15% DV
• Iron: 8% DV

Note: Nutritional values are approximate and will vary based on specific ingredients used. Values include feta cheese as an optional ingredient.

This fresh vegetable salad is packed with nutrients! Green beans provide vitamins K and C, corn offers energy-boosting carbohydrates and fiber, and tomatoes deliver lycopene and antioxidants. 

The olive oil-based dressing provides healthy fats that help your body absorb fat-soluble vitamins.

Storage and Reheating

Refrigerator Storage: Store your green bean corn tomato salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. In fact, this salad is one of those rare dishes that actually tastes better the next day, after all the flavors have had time to mingle. Just give it a good stir before serving, as some liquid may settle at the bottom.

Make-Ahead Tips: This salad is perfect for meal prep! You can prepare all the vegetables up to 2 days ahead and store them separately in airtight containers. Keep the dressing in a small jar in the fridge. Combine everything 2-4 hours before serving for the best texture and flavor. If you’re making it for a party or potluck, transport the salad and dressing separately and toss them together right before serving.

Freezing: I don’t recommend freezing this salad. The vegetables, especially the tomatoes and onions, will become mushy when thawed. The green beans lose their crispy texture as well. This is definitely a recipe best enjoyed fresh or refrigerated.

Reviving Leftovers: If your salad seems a bit dry after a day or two in the fridge, simply drizzle a little extra olive oil and a squeeze of fresh lemon juice over it. Toss gently and let it sit for 5 minutes before serving. You can also add a handful of fresh herbs to brighten up the flavors.

Food Safety Note: Because this salad contains raw vegetables and is dressed, it shouldn’t be left out at room temperature for more than 2 hours (or 1 hour if it’s a hot day above 90°F). Always keep it refrigerated until serving time.

Frequently Asked Questions (FAQ)

Can I make green bean corn tomato salad ahead of time?

Yes! This salad is perfect for meal prep. The flavors actually improve after sitting in the fridge for a few hours. Make it 1–2 days ahead, but for the best crunch, store the dressing separately and toss it in 2–4 hours before serving.

Do I need to cook the corn for this salad?

Not always. Fresh, sweet corn can be used raw for a satisfying crunch. If you prefer a softer texture, lightly boil or grill it before adding. Canned and thawed frozen corn also works well — just drain and pat them dry.

How do I keep the green beans crisp and bright green?

Blanching and shocking is key. Boil the beans for 3–4 minutes, then immediately transfer them to an ice bath. This stops the cooking process and maintains their vibrant color and crisp-tender texture.

Can I make this salad vegan or dairy-free?

Absolutely! The base recipe is naturally gluten-free and easily vegan. Just skip the feta cheese or replace it with vegan feta or toasted nuts for a creamy texture and extra crunch.

What can I serve with this fresh vegetable salad?

This salad pairs perfectly with grilled chicken, BBQ ribs, fish tacos, salmon, burgers, or served over quinoa, rice, or arugula for a complete meal. It’s also an ideal side for potlucks, picnics, and summer cookouts.

How long does green bean corn tomato salad last in the fridge?

When stored in an airtight container, it stays fresh for 3–4 days. Stir before serving, as some dressing may settle to the bottom. It tastes even better the next day as the flavors meld together.

Can I use frozen or canned vegetables for this salad?

Yes! Frozen green beans and corn work well. Just blanch or thaw and dry them before mixing. Canned corn is a quick option too — just drain it well to avoid a watery salad.

How do I prevent the salad from becoming watery?

Make sure to pat dry blanched green beans and thoroughly drain corn and tomatoes before mixing. Moisture causes sogginess, so drying your veggies is an important step.

What herbs work best in this green bean salad?

Fresh basil is amazing here, but you can also use cilantro, parsley, mint, or dill. Each herb adds a unique flavor twist. Mint and lemon are especially refreshing for summer versions.

Can I add protein to make it a full meal?

Yes! Add grilled chicken, salmon, chickpeas, shrimp, quinoa, or feta to turn it into a hearty and complete lunch bowl. You can also top it with toasted nuts or seeds for extra crunch and nutrition.

Is this salad healthy for weight loss and clean eating?

Definitely. It’s packed with fiber, antioxidants, vitamins A, C, and K, and heart-healthy fats from olive oil. Low in calories and high in nutrients, it’s a clean, refreshing choice for weight management and healthy eating.

Can I freeze this green bean corn tomato salad?

No, freezing isn’t recommended. Tomatoes and onions turn mushy when thawed, and green beans lose their crisp texture. This salad is best enjoyed fresh or chilled from the refrigerator.

Conclusion

This fresh green bean corn tomato salad is proof that simple ingredients can create something truly special. 

It’s the kind of recipe that makes you look forward to eating your vegetables – colorful, crunchy, and packed with flavor in every bite. 

Whether you’re bringing it to a summer potluck, serving it at a backyard barbecue, or meal-prepping healthy lunches for the week, this salad delivers every single time.

What I love most about this recipe is how adaptable it is. You can make it exactly as written, or you can play around with different herbs, add your favorite cheese, toss in some chickpeas for protein, or adjust the dressing to suit your taste. 

There’s really no wrong way to make it. The foundation of crisp green beans, sweet corn, and juicy tomatoes works with so many flavor combinations.

I hope you’ll give this green bean corn tomato salad recipe a try soon! 

It’s become a staple in my kitchen, especially during the warmer months when I want something light, fresh, and satisfying. 

Once you make it, I’d love to hear what you think. Did you add any special touches? What did you serve it with? 

Drop a comment below and let me know how it turned out for you. And if you loved it as much as I do, please share this recipe with your friends and family. 

Happy cooking!