For me, this is the perfect summer salad. This month’s theme for The Salad Bar is potluck salads. I wanted something that you could not only easily carry to a potluck, but that was also super summer. This salad was perfect. It has all the ingredients that are so plentiful this time of year – corn, green beans, tomatoes, and herbs. And, it is cool, which is always welcome in July. It does require a little cooking, but not much. Part of eating always includes the way it looks, and this salad is just beautiful with its bright colors. Hope you enjoy it as much as we did. Don’t forget to scroll down and see all the great potluck salads below!
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Yield 8 -10
- 6 ears of corn
- 1 pound green beans, snapped and strung
- 1 cup grape or cherry tomatoes, halved
- 1/3 cup fresh basil, chopped
- 3 Tbsps. fresh oregano, chopped
- 3/4 tsp. sea salt (or more or less to taste)
- 1/4 tsp. black pepper
- 3 cloves garlic, minced
- 3/4 cup white wine vinegar
- 3 Tbsps. olive oil
- To boil the corn, bring a large pot of water to a rolling boil. Add corn to the water and bring back to a rolling boil. Remove from pot. Allow to cool enough to touch and then cut the kernels from the cobb.
- Cook green beans in boiling water about 5 minutes or until crisp-tender. (I used the same water I used for the corn.) Allow to cool.
- Toss together corn, beans, tomatoes, basil, and oregano.
- Stir together remaining ingredients. Pour over salad and toss to coat.