I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.
Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
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Akram Yazbek
[email protected]This salad is a great way to get your kids to eat their vegetables.
Shopon Miya
[email protected]I used frozen corn and green beans in my salad. It turned out just as good as if I had used fresh vegetables.
Selina Namisango
[email protected]This is a great salad to make ahead of time. It will keep well in the refrigerator for up to 3 days.
M Masood Tiwana
[email protected]I'm not a big fan of corn, but I really enjoyed this salad. The green beans and dressing helped to balance out the sweetness of the corn.
Sabitra Rai
[email protected]This salad is perfect for a picnic or barbecue.
Prince Maruf
[email protected]I added some chopped red onion to my salad for an extra bit of crunch. It was delicious!
HD Rifat Don Heron
[email protected]This salad is a great way to use up leftover corn and green beans.
Adrianne Thomas
[email protected]I love that this salad is made with fresh ingredients. It tastes so much better than store-bought salads.
George Khulekani
[email protected]The dressing is the perfect balance of sweet and tangy. It really brings all the flavors together.
Jameshea Beamon
[email protected]This recipe is so easy to follow, even for a beginner cook like me. I was able to make it in just 30 minutes.
Jepsy Mariner
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the sweet and savory flavors.
Rokib ahmed
[email protected]This corn and green bean salad is a delicious and refreshing side dish that is perfect for any summer gathering. The combination of sweet corn, crisp green beans, and tangy dressing is simply irresistible.