Potato, Green Bean & Corn Summer Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 cups sweet corn, cooked and (off the cob. may buy frozen)
  • 1 cup cherry tomatoes, sliced in half lengthwise
  • 8 fingerling potatoes, parboiled and then cut into thirds (boiled about 8-10 minutes)
  • 1½ cups string beans, trimmed and parboiled (boiled 2 minutes)
  • ½ yellow onion chopped small
  • 1 cup shredded parmesan
  • 4 cups romaine lettuce
  • Olive Oil (about ⅓ cup)
  • Balsamic Vinegar (about ¼ cup)
  • Salt & Pepper to taste
  1. First in a large pan add 1 tbsp olive oil over medium heat and add your chopped onions. Sauté until translucent about 7 minutes.
  2. Next add your parboiled green beans, and chopped potatoes. Sauté for about 6-8 minutes until potatoes have softened. Turn off heat and Salt & pepper to taste. Let cool to room temperature.
  3. Next in a large bowl add your lettuce, tomatoes, corn and green bean/potato/onion mix.
  4. Drizzle over about ¼ cup of olive oil and a couple tbsp of balsamic to taste. Add your parmesan and toss well.
  5. Salt & Pepper to taste, and serve.
Recipe by My Lavender Blues at https://mylavenderblues.com/potato-green-bean-corn-summer-salad/