Green Bean, Corn And Tomato Salad With Basil Pesto Vinaigrette

1. 1

   Bring a large pot of salted water to a boil. Add beans and boil them for 3-4 minutes. Drain off the water and place beans in a bowl of cold water. Add frozen corn.

2. 2

   Prepare basil pesto vinaigrette in the bottom of a serving dish. Whisk together the 1/4 cup of olive oil, basil pesto, juice of one lemon, salt, and pepper. Whisk together.

3. 3

   Drain the water off of the corn and green beans. Add them to the serving dish along with tomatoes. Mix to combine with vinaigrette.

4. 4

   Sprinkle Parmesan cheese on top and toss together.

* Per serving · 4 servings · Values may vary.

No additional tips available.