Fresh Corn And Green Bean Salad

1. 1

   Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.

2. 2

   In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.

3. 3

   In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.

4. 4

   Cover and chill for up to four hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.