Green Bean and Corn Salad

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 4



  1. In a pot of salted boiling water, cook the beans until al dente. Drain. Set aside.
  2. Meanwhile, in a small saucepan, cook the shallot in the oil. Season with salt and pepper. Transfer to a large bowl and let cool. Stir in the vinegar and mustard. Add the beans and the remaining ingredients.


Creating these beautiful pieces of corn, which add a great touch of yellow to green bean salad, is easy. First, you choose good ears of corn with dense and close kernels. Pieces will fall naturally when cutting off kernels with a serrated knife. Just leave them whole, without breaking them into kernels.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

Without bacon

Content % Daily Value
Calories 140  
Total Fat 10 g  
Saturated Fat 1 g  
Sodium (salt) 100 mg  
Carbohydrates 13 g  
Fibre 3 g  
Protein 3 g