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    Home / Salads
    5 from 1 review

    Green, Yellow, and Romano Bean Salad with Sweet Corn and Feta

    By Alanna Taylor-Tobin on Jun 12, 2013 (updated Feb 3, 2020) / 10 Comments Jump to Recipe

    3 bean salad in a bowl

    I owe string beans an apology. I've overlooked them season after season in favor of their verdant brethren: asparagus, peas, and fava beans.

    3 types of bean on a tray

    But the other day during a particularly sweaty yoga class, it hit me: a craving for green beans. (Which, let me tell you, made a nice change from thinking about pie.) I wanted them blanched and dressed simply, intertwined around other summer produce but still taking center stage.

    corn on the cob

    To my delight, I found not only bright, slender green beans at our co-op, but also butter-yellow wax beans and chubby romanos.

    3 types of beans in bowls

    A quick dunk in boiling water and a dive into an ice bath keeps the beans juicy and crisp-tender. I toss the drained beans with sweet corn, sliced off the cob – when fresh and in season, there's no need to cook it (though if you have leftover steamed or grilled corn, it would also be welcome). I add cherry tomatoes, torn basil leaves, and thin slices from a shiny red onion. The salad doesn't even get a proper dressing; just a generous drizzle of super-good olive oil, lemon juice, sea salt and black pepper. A crumble of feta (I like the mild and ultra-creamy French sheep's milk feta) adds tang, and makes the dish a bit more substantial.

    beans in mixing bowl and water

    veg in mixing bowl

    This salad benefits from an hour or two of marinating, making it welcome at picnics and parties. Though quite simple, it has been very well-received, even by self-proclaimed veggie-phobes. I brought a batch to a band video shoot in my sister's backyard. (A video and info about our upcoming show in SF here!) After four sweltering hours of standing around in heels and singing at the top of our lungs while trying to look pretty (and that was just the guys), six ravenous musicians and one cameraman demolished this in about thirty seconds flat.

    salad in mixing bowl

    The second batch got eaten on Stinson beach after a steep, 8-mile loop to which Jay subjected me and my sister, which we subsequently dubbed "The Death Hike," or "DH," for short.

    three bean salad in a dish

    But we've been enjoying it under normal circumstances, as well; and I hope you will, too. Sometimes the best recipes are the most basic, and this one's not so bad, either. Thanks, green beans!

    three bean salad with sweet corn and feta

    More Salad Recipes:
    • Orzo Salad with Basil and Roasted Cherry Tomatoes
    • Potato and Green Bean Salad with Shell Beans and Pickled Red Onions
    • Strawberry Caprese Salad
    • Melon with Lime, Feta and Mint

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this Romano bean salad recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    top down shot of thrre bean summer salad with corn and feta
    5 from 1 review

    Green, Yellow, and Romano Bean Salad with Sweet Corn and Feta

    Print Recipe Pin Recipe
    A fresh and delicious salad with a tonne of flavor!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Total: 15 minutes minutes
    Servings: 6 to 8 servings as a snack or side dish.

    Ingredients

    For the salad:

    • 1/2 pound green beans
    • 1/2 pound yellow wax beans
    • 1/2 pound romano beans
    • 3 large ears corn
    • half of a small, fresh, shiny red onion
    • 1 pint (scant) basket cherry tomatoes
    • a few handfuls basil leaves
    • 3 tablespoons olive oil
    • juice from half to one lemon
    • salt and black pepper
    • 4 ounces feta cheese, crumbled (I like sheep feta)
    Prevent your screen from going dark

    Instructions

    Make the salad:

    • Bring a large pot of salted water to a boil. Trim the beans and cut them into 2-3" lengths. Prepare an ice water bath in a large bowl. Cook the beans in the boiling water until crisp-tender, about 3 minutes. Drain the beans and plunge them into the ice water to stop the cooking. When cool, drain well.
    • Shuck the corn, and rinse off any silk. Hold a cob lengthwise in a large, shallow bowl and use a sharp paring knife to slice off the top half of the kernels using a downward motion. (Don't cut too close to the cob, or you will get hard, fibrous bits that make for unpleasant eating.)
    • Cut the onion half into paper-thin slices and add it to a large bowl along with the prepared beans and corn kernels. Slice the tomatoes in half if larger (leave tiny ones wholand add them to the bowl. Wash and tear the basil leaves into bite-sized bits and add them to the salad. Drizzle with the olive oil and the juice of half a lemon, and sprinkle with 1/4 teaspoon each salt and pepper. Toss well and taste, adding more salt, pepper or lemon if you feel the salad could use it. Transfer to a serving platter, and sprinkle the feta over the top.
    • Serve the salad right away, or let the flavors meld at room temperature for an hour or two, or chill for up to 1 day.

    Notes

    Top-notch ingredients make this simple salad sparkle, so use the best of everything that you can find: fresh, in-season vegetables, creamy feta, super-good olive oil.
    Feel free to play around with quantities and ingredients; I think cucumbers, chives, roasted beets, potatoes, fava beans, shell beans, and sweet peppers would all make lovely additions or substitutions.
    This salad is good straight away, or it can be chilled for several hours or up to one day. The acidity from the lemon juice will start to discolor the vegetables if left longer than that, but, take it from me, the salad is still tasty two days out.
    Nutritional values are based on six servings.

    Nutrition

    Calories: 211kcalCarbohydrates: 23gProtein: 7gFat: 12gSaturated Fat: 4gCholesterol: 17mgSodium: 239mgPotassium: 582mgFiber: 5gSugar: 9gVitamin A: 1160IUVitamin C: 48.8mgCalcium: 157mgIron: 2.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Green, Yellow, and Romano Bean Salad with Sweet Corn and Feta

    Top-notch ingredients make this simple salad sparkle, so use the best of everything that you can find: fresh, in-season vegetables, creamy feta, super-good olive oil. Feel free to play around with quantities and ingredients; I think cucumbers, chives, roasted beets, potatoes, fava beans, shell beans, and sweet peppers would all make lovely additions or substitutions. This salad is good straight away, or it can be chilled for several hours or up to one day. The acidity from the lemon juice will start to discolor the vegetables if left longer than that, but, take it from me, the salad is still tasty two days out.

    Makes 6-8 servings as a snack or side dish

    For the salad:
    1/2 pound green beans
    1/2 pound yellow wax beans
    1/2 pound romano beans
    3 large ears corn
    half of a small, fresh, shiny red onion
    1 scant pint basket cherry tomatoes
    a few handfuls basil leaves
    3 tablespoons olive oil
    juice from half to one lemon
    salt and black pepper
    4 ounces feta cheese, crumbled (I like sheep feta)

    Make the salad:
    Bring a large pot of salted water to a boil. Trim the beans and cut them into 2-3" lengths. Prepare an ice water bath in a large bowl. Cook the beans in the boiling water until crisp-tender, about 3 minutes. Drain the beans and plunge them into the ice water to stop the cooking. When cool, drain well.

    Shuck the corn, and rinse off any silk. Hold a cob lengthwise in a large, shallow bowl and use a sharp paring knife to slice off the top half of the kernels using a downward motion. (Don't cut too close to the cob, or you will get hard, fibrous bits that make for unpleasant eating.)

    Cut the onion half into paper-thin slices and add it to a large bowl along with the prepared beans and corn kernels. Slice the tomatoes in half if larger (leave tiny ones whole) and add them to the bowl. Wash and tear the basil leaves into bite-sized bits and add them to the salad. Drizzle with the olive oil and the juice of half a lemon, and sprinkle with 1/4 teaspoon each salt and pepper. Toss well and taste, adding more salt, pepper or lemon if you feel the salad could use it. Transfer to a serving platter, and sprinkle the feta over the top.

    Serve the salad right away, or let the flavors meld at room temperature for an hour or two, or chill for up to 1 day.

    three bean salad with sweet corn and feta

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    Reader Interactions

    Comments

    1. Peggy G. says

      June 12, 2013 at 6:07 pm

      This looks absolutely delicious! Love the vibrant spring/summer colors!

      Reply
      • Alanna says

        June 12, 2013 at 11:50 pm

        Thanks, Peggy!

        Reply
    2. Eileen says

      June 12, 2013 at 6:50 pm

      Oh man, green beans are my favorite! Well, actually, most of the veg are my favorite...but I digress. This salad looks like the pinnacle of summer!

      Reply
      • Alanna says

        June 12, 2013 at 11:51 pm

        I'm glad they're SOMEONE's favorite! They're definitely growing on me. :) Thanks for the sweet note!

        Reply
    3. Monet says

      June 13, 2013 at 3:57 am

      What a lovely blog, Alanna. I'm so glad I found you tonight. These beans look so delicious. Very fresh and elegant. Thank you for sharing. I don't eat green or yellow beans often enough.

      Reply
      • Alanna says

        June 13, 2013 at 4:47 am

        Thank you, Monet! I'm enjoying getting to know beans better myself. :)

        Reply
    4. carey says

      June 14, 2013 at 12:18 am

      Yes! Green beans forgive you, I'm sure! They are one of my favorites. I think a lot of it has to do with their texture. I love the fuzziness of the shells, and the fact that they're just slightly tough makes me slow down to chew (and, consequently, savor) them. I am having a hard time dealing with the fact that the green beans in my garden will not be very successful this year. (I don't understand why either! I tried sprouting some of the leftover seeds I had from last year. When only 2 out of 12 came up, I figured I just needed some new ones. But then I bought a new pack from the same company, and that produced only 4 out of 10. Last year, all of them sprouted no problem, and I was actually able to sow a second batch right into the soil after the first one finished, and all those sprouted too!) So yeah, I have only six green bean plants, and I am SAD. At least there will be plenty at the farmers' market. (:

      And OMG, your band is so cute and you sing SO beautifully, I cannot get over it!!!!

      Reply
      • Alanna says

        June 14, 2013 at 4:16 pm

        Aw, thanks! I'm all warm and fuzzy. :)

        I'm so sorry to hear about your green bean sprouting troubles. That's so bizarre! I hope your six plants produce oodles of beans, regardless. I'm envious of your gardening skillz! Thank you for absolving me of my green bean guilt, Carey!

        Reply
    5. Haddock says

      June 14, 2013 at 1:09 am

      You have made it so colourful. Like those beans.

      Reply
      • Alanna says

        June 14, 2013 at 4:12 pm

        Thank you!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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