Samantha Nicole Corn Bean Salad feels as inviting and comforting as a summer’s day, regardless of the season! The sprinkling of tender, sweet, golden corn mixed with tender, crisp, garden-fresh green beans would make anyone beam with happiness. The creamy, savory, and bright dressing with a hint of parmesan just adds the cherry on top (so to speak, this salad doesn’t call for actual cherries.). Having to wait the couple of hours it takes to make Corn Bean Salad is absolutely worth it, which your tastebuds will confirm in an instant!
Ingredients
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup buttermilk
- 1/2 cup parmesan cheese, plus more for topping, shredded
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups water
- 3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 4 medium ears sweet corn, kernels cut off
Directions
Step 1 –In a small bowl, whisk together the mayonnaise, the buttermilk, the parmesan cheese, the lemon juice, the Worcestershire sauce, the garlic powder, the salt, and the pepper.
Step 2 –Cover the bowl and refrigerate the dressing until it is time to serve.
Step 3 –In a Dutch oven, bring the water to a boil.
Step 4 –Add the green beans to the boiling water and cook, uncovered, until just crisp-tender, about 2-3 minutes.
Step 5 –Drain and immediately shock the beans in ice water to stop the cooking process. Pat the green beans dry.
Step 6 –Transfer the beans to a serving bowl.
Step 7 –In a large cast iron or other heavy skillet, heat the oil over medium-high heat.
Step 8 –Add the corn kernels to the oil and cook, stirring, until they are tender, about 6-8 minutes.
Step 9 –Add the corn to the green beans and refrigerate, covered, until they are chilled, about 3 hours.
Step 10 –Stir the mayo dressing into the bean mixture and toss to coat.
Step 11 –Sprinkle the top with the remaining parmesan and serve.
