09/25/2026
Sometimes the best recipes aren't really planned. 😋
Last week I went to visit a friend on the Island and brought along some green beans from my garden and leftover corn.
It sounded like the start of something good.
We rummaged through the fridge, found a few more ingredients, and ended up making a REALLY good salad. We had it alongside salmon and roasted potatoes, and this one is definitely worth making again.
Charred Green Bean, Corn & Feta Salad
🥗 You'll need:
• 1 lb (450 g) green beans, trimmed
• 2 cups corn
• 1½ cups cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ¾ cup crumbled feta
• ½ cup fresh basil
• Olive oil, salt + pepper
For the dressing:
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice or red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, grated
• 1 tsp honey
• Salt + lots of black pepper
To make it:
Toss the beans with a little olive oil and salt. Cook in a hot cast-iron or heavy skillet for 6–8 minutes, until blistered and charred but still a little crisp.
Remove the beans and add the corn to the same pan. Cook for 3–5 minutes until some of the kernels are browned.
Whisk together the dressing.
While the beans and corn are still warm, toss them with the red onion and about half the dressing. Let everything sit for 5–10 minutes.
Add the tomatoes, feta and basil. Toss gently with more dressing as needed, then season to taste.
Fresh, simple, lots of veggies, and SO good.
And if you happen to have a garden producing more beans than you know what to do with right now... even better. 😂
