Potato, Green Bean & Corn Summer Salad

I was looking pretty rough yesterday after a long weekend of obviously drinking a ton of water and green juice, that I decided to take my unfortunately pale body with day old mascara for a nice jog through the park. And being the Jersey girl that I am, there is nothing that a little GTL can’t fix.

Everything was going great (once the dry heaving stopped)  I felt good, my spastic arm movements stayed in a nice rhythm moving pretty symmetrically (thats a first), my shirt managed to stay pulled down over the muffin tops and I managed to spit out every bug that flew into my mouth. Like I said, things were going great until every runners worst nightmare happened. I experienced the most ultimate wedgie, the Bermuda triangle of wedgies, while running through an overly crowded park. 

Long story short, I ended up having to walk, similar to what walking while doing the stanky leg would look like, until I finally made it home to get my panties out of the literal twist that they were in.

So after being totally traumatized I realized that I needed a MAJOR pick me up dish without making me feel like a total blob and make up for the cardio disaster I had just experienced. 

Fingerling Potatoes, green beans, corn off the cob, tomatoes, and parmesan over a bed of lettuce and drizzled in olive oil and balsamic made  heaven on earth feel possible even post clothing disaster.

Recipe Notes:

I used fresh corn off the cob for the salad, however if you want an even easier route, go ahead and pick up a bag of frozen and cook according to the instructions on package. If you decide on fresh, 2 ears of corn will work, just boil and then shave off the corn.

Parboiled means, partially boiled. As in, not fully cooked and you will finish cooking whatever it is your parboiling with another method of heat. In this case the potatoes & green beans are parboiled and then finished in a sauté pan. Creating a soft, crisp texture. 

The dressing is by taste. Start with less and you can always add more. Be sure not to salt and pepper the salad until after the cheese has been added and you have tossed. The parmesan works as salt so you may only need very little or none at all.

If you’re making this ahead, you can prepare all of the ingredients just don’t mix in with the lettuce and dressing until you are ready to serve. 

In the mood for some protein? Pick up a rotisserie chicken from the grocery store, shred the meat, and then toss in the salad.

5.0 from 3 reviews

Potato, Green Bean & Corn Summer Salad

Prep time:  20 mins

Cook time:  15 mins

Total time:  35 mins

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Ingredients

• 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

Instructions

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.

3.5.3208