Skip to main content

Green Bean and Corn Salsa Salad

Fresh corn is so tender, there’s usually no need to cook it before adding to salsas and salads. Use fresh corn as soon after you buy it as possible—the longer it is off the stalk, the starchier and tougher it gets.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 lb. green beans, trimmed
Ingredient Line: 
4 cups fresh corn kernels (about 4 ears)
Ingredient Line: 
1 medium red onion, thinly sliced (about 1 ½ cups)
Ingredient Line: 
¼ cup olive oil
Ingredient Line: 
⅓ cup chopped cilantro
Ingredient Line: 
2 Tbs. lemon juice
Ingredient Line: 
½ jalapeno pepper, finely diced (about 1 Tbs.)
Ingredient Line: 
1 Tbs. lemon zest

Instructions: 

1. Bring large pot of water to a boil. Cook beans 5 minutes, or until tender.

2. Drain, and refresh in ice water. When cool, chop beans.

3. Toss together beans, corn, onion and oil in large bowl. Add cilantro, lemon juice, and jalapeño pepper, and season with salt and pepper. Sprinkle with lemon zest, and serve.

Nutrition Information: 

Calories: 
243
Protein: 
5 g
Total Fat: 
14.5 g
Saturated Fat: 
2 g
Carbohydrates: 
28 g
Cholesterol: 
0 mg
Sodium: 
167 mg
Fiber: 
6 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

Are the beans supposed to be cooked first?