Green Beans, Corn and Carrot Salad Recipe (2024)

This was very good. I halved the dressing and it was plenty and used a bag of organic frozen sweet corn. Would definitely make this again.

This was lovely. My corn was fresh from the farm so I didn't cook it. If you've never had fresh raw corn, give it a try. Sweet and crunchy. What's wrong with that?

The first time I made this dish, I found the raw garlic to be a bit too assertive, overwhelming the more delicate flavors. This time, I threaded the garlic cloves on a skewer and blanched them about 45 seconds in the pot with the beans. After cooling the cloves, I pressed rather than minced. I thought the resulting dressing was much more harmonious.

Lovely, but the prep time, if included, runs closer to one hour.

I used about half the oil and the result was excellent. Also, the pre-washed haricots vets in the microwavable bag worked well: 2 minutes in a not-very-powerful microwave.

Great side; good main for a vegan. I used 1/2 the dressing, and it was just the right amount. Julienned the carrots in a cuisinart. Used just a little boiling water, so that in 2 minutes the green beans would cook dry, rather than boiling them in more water and then throwing the vitamins down the drain. Added thin- sliced, fresh shallots straight from our CSA, because I had them.

This was refreshing, easy and tasted great- I added a 1/2 cup finely minced fennel.

This was very popular on the Christmas Eve buffet. I also cut the oil by half, added about a teaspoon of dried mustard and some extra Dijon. And lots of pepper.As was suggested here, I added black beans which made the salad even more visually appealing, but also more substantial.

We used very fresh smallish green beans (not what I think of as haricots verts) and corn from the farmers market. It was excellent. Probably OK with canned corn.

Very good! Added black beans to make it into a salad for work. Great with halved cherry tomatos. Like the others, I halved the dressing recipe, this doesn't need that much oil. Could probably get by with just a vinaigrette.

...almost forgot. Also used half the olive oil. Perfect. I think a full cup would be too much.

Updated. I didn't use 3 tablespoons of salt . I used 1/2 teaspoon of kosher salt but increased the vinegar to 3 tablespoons and decreased the olive oil to 3 tablespoons.

Awesome summer picnic salad! Based on other comments, i poured boiling water over the green beans for 2 minutes (sprinkled some salt on top) and then drained. I used some of the olive oil to sautée the chopped garlic and the corn kernels for a few minutes. I had doubled the ingredients but not the dressing. Also used rainbow carrots, shredded in the food processor, so very colorful. This salad is delicious! And it holds up. Great for vegetarians, vegans or as a side for grilled meats!

Half the oil is enough. I made it exactly as the recipe says. We loved the overall taste, but we did not like how oily it felt. Next time, I'll USA half the oil. It will be plenty enough. Also, I steamed the beans and corn.

Threw in some arugula, too. There was may more dressing than was required, but tasty. A lovely summer salad!

Use half oof the oilTasty

OMG, so delicious! I used corn on the cob, grilled, then cut off the cob to add to the salad. The dressing was perfect, and it worked so well with the smoky grilled corn. Thank you. This is going into my recipe box. This makes me happy to be a vegan! For my meat-eating friends, I added grilled shrimp on top tossed with a bit of the dressing (no other seasoning needed). They ate it all. Will be making again.

I have made similar during harvest season. I enjoy adding avocado and lime and orange juice, light on the oil.

This was a huge hit with all and sundry, from the youth who would eat a boiled owl to the child who usually sorts her food by color. I followed the advice of others and only used half of the olive oil. Also a great dish for a heat wave, as the cooking can be done the night before.

Made half the quantity which was plenty for 6, served in lettuce leaves and very tasty

Served in leaves of romaine lettuce

Used fresh garden beans which should have had an extra minute of cooking. Only 2 ears of corn, so I added cherry and grape tomatoes..dressing was excellent with only a half cup olive oil. Great use for the glut of beans in summer. Pretty too!

I had fresh tarragon I used instead of the chives and really like the flavor combination with the other ingredients.

Delicious! I used regular green beans, frozen white corn, and only 1/2 cup of olive oil. This one is a keeper.

Trader Joe’s frozen French green beans, steamed, work well in this recipe. I halved the olive oil; added a touch of honey to the dressing. Rinsed can of black beans are a good addition. Very attractive salad!

Used 3 tablespoons of olive oil and 3 tablespoons of salt. Pretty colorful salad. Next time I would like to add some dill

Updated. I didn't use 3 tablespoons of salt . I used 1/2 teaspoon of kosher salt but increased the vinegar to 3 tablespoons and decreased the olive oil to 3 tablespoons.