This Green Bean, Potato & Corn Salad is a vibrant celebration of summer’s freshest flavors, ready in just 50 minutes. Crisp green beans, tender potatoes, and sweet corn come together in a dish that’s as satisfying as it is colorful. Each bite offers a delightful mix of textures—crunchy, creamy, and juicy—while the natural sweetness of the corn balances the earthy potatoes. Perfect for picnics or weeknight dinners, this salad is a crowd-pleaser that’s both hearty and refreshing.
With only 20 minutes of prep and 30 minutes of cooking, this recipe is a breeze to whip up. The combination of fresh ingredients creates a light yet filling dish that’s packed with nutrients. A hint of tangy dressing ties everything together, making it a flavorful side or a standalone meal. Whether you’re serving it warm or chilled, this salad is sure to brighten your table and your taste buds.
Fresh & Flavorful Ingredients
- 2 medium potatoes, chopped into ½-inch pieces
- 1 garlic clove, minced
- ½ cup green beans, sliced into 1-inch pieces
- ½ cup uncooked Israeli couscous (or quinoa for gluten-free option)
- ½ cup cherry tomatoes, halved or quartered
- ½ cup corn (about 1 ear, grilled and sliced off the cob, or raw)
- ½ cup chopped basil leaves
- 1 tablespoon minced fresh oregano leaves
- 1 tablespoon capers, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper, to taste
- Optional protein: tuna, shrimp, or white beans
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon champagne vinegar (or white wine/red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon agave or honey
- Sea salt and fresh black pepper, to taste
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Toss the potatoes with a drizzle of olive oil, minced garlic, and pinches of salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until browned and crispy.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon, garlic, agave, and pinches of salt and pepper. Taste and adjust seasonings. Set aside.
- Blanch the green beans: Bring a large pot of water to a boil. Prepare a bowl of ice water. Drop the green beans into the boiling water and blanch for 1 minute. Transfer to the ice water to cool, then drain and set aside.
- Cook the couscous: Boil the Israeli couscous in salted water for 6-8 minutes, or until al dente. Drain and rinse under cold water.
- Assemble the salad: In a large bowl, combine the roasted potatoes, blanched green beans, cooked couscous, cherry tomatoes, corn, basil, oregano, and capers. Toss with the dressing until evenly coated.
- Taste and adjust: Add more salt, pepper, or a drizzle of olive oil if needed. Serve warm or at room temperature (or chilled, if desired).
Perfect Pairings: Serving Suggestions
This Green Bean, Potato & Corn Salad is a versatile dish that pairs beautifully with grilled chicken, fish, or even a juicy steak for a hearty meal. For a lighter option, serve it alongside a fresh green salad or a bowl of soup. It’s also a fantastic addition to potlucks or picnics—just pack it in a sealed container and enjoy!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or dietary needs. Swap the Israeli couscous for quinoa or farro for a gluten-free option. Add a protein like tuna, shrimp, or white beans for extra heartiness. If you’re not a fan of capers, try chopped olives or sun-dried tomatoes for a tangy twist. The possibilities are endless!
Time-Saving Tips for Busy Cooks
To save time, roast the potatoes and prepare the dressing the night before. You can also blanch the green beans ahead of time and store them in the fridge. If you’re short on time, skip grilling the corn and use raw or frozen corn kernels instead. These small tweaks can make this recipe even more convenient for busy weeknights.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. This salad can be enjoyed cold, straight from the fridge, or gently reheated in the microwave or on the stovetop. If reheating, add a splash of olive oil or lemon juice to refresh the flavors. It’s a great make-ahead dish for meal prep!
Green Bean, Potato & Corn Salad
Ingredients
Salad Ingredients
- 2 medium potatoes, chopped into ½-inch pieces
- 1 clove garlic, minced
- ½ cup green beans, sliced into 1-inch pieces
- ½ cup uncooked Israeli couscous, or use quinoa if gluten free
- ½ cup cherry tomatoes, halved or quartered
- ½ cup corn (about 1 ear), grilled and sliced off the cob, or raw
- ½ cup chopped basil leaves
- 1 tablespoon minced fresh oregano leaves
- 1 tablespoon capers, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper
- Add a protein! (optional: tuna, shrimp, or white beans would work well here)
Dressing Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon champagne vinegar (or white wine or red wine vinegar)
- 1 teaspoon Dijon
- 1 clove garlic, minced
- ½ teaspoon agave or honey
- Sea salt and fresh black pepper
Instructions
- Preheat the oven to 400 degrees. Toss the potatoes with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper. Roast potatoes in the oven for 25-30 minutes, until browned and crispy.
- Make the dressing: Whisk together the olive oil, lemon juice, vinegar, Dijon, garlic, agave, and pinches of salt and pepper. Taste and adjust seasonings.
- Set a bowl of ice water aside a large pot of boiling water. Drop the chopped green beans into the boiling water and blanch for about 1 minute. Transfer to the bowl of ice water and let them cool for a few minutes. Drain and set aside.
- Boil the Israeli couscous in salted water for 6-8 minutes, or until al dente. Drain and rinse.
- Combine the potatoes, green beans, couscous, cherry tomatoes, corn, basil, oregano, and capers and toss with the dressing. Taste and adjust seasonings, adding salt and pepper as desired.
- Serve warm or at room temperature. (it would probably also be good cold…but we didn’t have any leftover to test that out the next day).