Grab the best veggies you can get and make this Potato, Corn and Green Bean Salad. It is PERFECT for serving a crowd and is so good, all thanks to fresh, delicious summer vegetables. This is one of our favourite recipes of the summer, so be sure to make it while the ingredients are best! We’re having a hard time believing we start the last week of August come Monday. As excited as we are for fall (yes, we’re those people), summer felt really short this year! Two months and then it’s gone. Maybe we’ll have a warm fall? One can hope.
Getting back to the salad, all the vegetables used are in their prime right now. It’s got baby potatoes, fresh green beans (from the garden), corn on the cob and some cherry tomatoes. Then there’s the vinaigrette, which has your usual ingredients, except for one superb addition. Caper berries. I’m obsessed with these crunchy, salty, pickled delights. They offer a brininess to the salad without being overbearing. I doubt pickle haters would even know they’re in there. Dominion sells them under their president’s choice brand. And don’t make the mistake of thinking they taste like regular capers, because they don’t…and that’s coming from someone who doesn’t like the tiny capers.
We hope you give this recipe a try and please let us know what you think, even if it didn’t work out for you! We would love the opportunity to trouble shoot what went wrong or hear what you did not like. It’s all a learning process for us, and we want to make things you like:) Have a fantastic last week of Summer!!
Potato, Corn and Green Beans Salad
- 130 grams green beans cut in 1" pieces (roughly 1 1/2 cups)
- 1 pound baby red potatoes halved and large ones quartered
- 2 corn on the cob
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely minced
- 2 tbsp caper berries chopped
- 1 tbsp grainy mustard
- 1/4 cup olive oil extra virgin
- 1/4 cup white wine vinegar
- 1 small garlic clove finely minced
- large pinch sugar
- salt and pepper to taste
- Bring a pot of water to boil on the stove. Salt the water, then add your potatoes and cook until just fork tender. Add the green beans to the pot of potatoes 5 minutes before they are done cooking, or cook in a separate pot, drain then add to a large bowl. Grill the corn on a BBQ or grill pan for 10-15, until charred. Cut the kernels off the cob and add to them to the bowl, along with the tomatoes.
- In a separate bowl, whisk together the remaining ingredients. Let the red onion sit in the dressing for 5 minutes, then add it all to the bowl of vegetables and toss together. Serve warm or cold.