Green Beans with Corn Cherry Tomatoes and Onion


  • 3 cups fresh corn kernels (3 to 4 ears)
  • Kosher salt
  • 1 lb. fresh green beans, trimmed and cut in half diagonally
  • 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
  • 1 clove garlic
  • 1/4 cup red-wine vinegar; more to taste
  • 1/3 cup extra-virgin olive oil
  • 1 pint cherry tomatoes, cut in half
  • 1 cup roughly chopped fresh basil
  • Freshly ground black pepper


  1. Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.
  2. Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.
  3. Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.
  4. Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Recipe from Fine Cooking.

Don't Miss a Thing!

Weekly Specials,
Fun Events & Recipes

Location map