Grilled Corn and Green Bean Salad

Grilled Corn and Green Bean Salad

I’ve made this corn salad many times — changing the veggies depending on what I have on hand. Also, I love the way it tastes with corn that’s been grilled, but if I have leftover steamed corn I use that and occasionally make the salad with defrosted frozen corn kernels.

Other changes: asparagus for the green beans, cherry tomatoes for large tomato, scallion for the red onion. Don’t like spicy food? You can leave out the chili pepper.

Have it your way:

Grilled Corn and Green Bean Salad

  • 3 cups grilled corn kernels (from 2 large grilled ears of corn)

  • 1 cup cut up cooked green beans

  • 1 cup cut up tomatoes

  • 1 avocado, peeled and diced

  • 1/4 chopped red onion


  • 1 small chili pepper, deseeded and chopped

  • 3 tablespoons extra-virgin olive oil


  • 2 tablespoons lime juice


  • 1/4 cup chopped fresh basil

  • salt
 and freshly ground black pepper 
to taste

Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper.

Makes 6 servings