Green Bean Garden Salad with Tomatoes, Corn & Fresh Dill

The Recipe: A "real" garden salad, made with fresh summer vegetables straight from the garden, crisp barely cooked green beans, ripe tomato, sweet corn kernels, all tossed in a tangy feta salad dressing.

The Conversation: Is anyone else unimpressed with what some places pass off as "garden salads"?

Green Bean Garden Salad, a 'real' garden salad, fresh beans, tomatoes, corn tossed in tangy feta dressing. Recipe, tips, nutrition data at Kitchen Parade.
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

“It is delicious!" ~ Charlie

“Garden salad” – what image paints itself in your mind when reading this pair of words?

Are you like me, for whom the words have been hijacked by a certain style of restaurant? You know, the places that toss bags of prepackaged iceberg lettuce with pallid bits of tomato, grated cheddar and dusty croutons, douse it with gloppy ranch dressing and then pass this off as a “garden salad”.

This, people, this Green Bean Garden Salad, is a “real garden salad”. The beans are bright green and crisp, the tomatoes plump and wet, the corn kernels warm and slightly sweet. It all pulls together with a garlicky feta dressing with – get this – no added fat! None is needed, the lemon juice and honey provide just enough liquid to make the dressing easy to distribute throughout the vegetables.

Whether the vegetables comes from a farmshare, a green market, a farmstand or farmers market – even the cornucopia of high-quality fresh vegetables we find in modern supermarkets – this salad tastes like a garden on a plate. Without the dirt and pests, we hope!

A NEW GARLIC TRICK Tim Brennan, the baker extraordinaire at the St. Louis bakery and restaurant Cravings taught me this garlic trick. Mince a clove of garlic with your knife, then sprinkle about a quarter teaspoon of kosher salt on top of the garlic and let rest for a few minutes. The garlic will soften, making it easier to mince the garlic even finer. You can also “mash” the garlic easily into a garlicky paste with the flat side of the knife blade.

ALANNA’s TIPS I like the looks of the long slender fingers of green beans but the salad is easier to eat and will go further if the beans are cut into one- or two-inch lengths. The inspiring recipe called for goat cheese but tangy feta is my “creamy soft cheese” of choice. I think blue cheese would work great too. Dill is just excellent here, worth seeking out, but basil would work too, if slightly more predictably. So would fresh tarragon. A whole summer tomato would work well too, just dice it and let the pieces dry a bit on paper towels for a few minutes. A tomato knife works just great for both the tomatoes and the corn.


Hands-on time: 35 minutes
Time to table: 35 minutes
Serves 6
  • 8 cups water
  • 1 tablespoon table salt
  • 1 pound green beans, stem end snapped
  • Large bowl ice water
  • 2 ounces feta cheese
  • Zest & juice (about 2 tablespoons) of a lemon
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Salt & pepper to taste
  • 2 tablespoons minced fresh dill

GREEN BEANS Bring water and salt to a boil. Drop beans into boiling water and let cook for 2 – 3 minutes, until “just done” but still bright green. Drain through a colander, then dip the entire colander into the ice water; use your hands to swish the water around until beans are cool. Lift colander out of the ice water, let drain a few minutes. Dry beans between double layers of paper towels until completely dry.

FETA DRESSING In a large bowl, use a fork to mix the dressing until smooth, it will be thick and a little grainy.

TO FINISH Toss beans into feta dressing, then gently stir in tomatoes and corn. Transfer to a serving dish and top with 1 tablespoon fresh dill.

TO MAKE AHEAD Cook and dry beans, mix the dressing and prep the tomatoes and corn. No more than an hour before serving, combine.

LEFTOVERS Best on first day but “okay” on second day.

NUTRITION INFORMATION Per Serving: 77 Calories; 2g Tot Fat; 1g Sat Fat; 8mg Cholesterol; 113mg Sodium; 13g Carb; 3g Fiber; 6g Sugar; 3g Protein. WEIGHT WATCHERS POINTS WW Old Points 1, WW PointsPlus 1 CALORIE COUNTERS For 100-calorie servings, use 5 servings (5g protein).

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Irresistible Summer Salad Recipes

(hover for a description, click a photo for a recipe)
Wedge Salad with Homemade Low-Cal & Low-Carb Blue Cheese Salad Dressing Garden Pasta Salad with Mint Vinaigrette Zucchini Spiral 'Noodle' Salad
Fresh Corn & Tomato Salad Greek Pasta Salad Nana's Cucumbers

~ Summer Lentils ~
~ Summer Black-Eyed Pea Salad ~
~ Finnish Summer Potato Salad ~
~ more favorite salad recipes ~
from A Veggie Venture, my food blog

Shop Your Pantry First

(helping home cooks save money on groceries)

© Copyright 2014 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Alanna, I plan to take this recipe to my next book club get together. I really appreciate your recipes because they are good for us as well as delicious.

  2. Charlie8/18/2014

    It is delicious!

  3. LindaRuthC ~ Thanks for your kind words, they mean the world. And I think your book club will like the salad, mine did!

    Charlie ~ Why thanks, Charlie, so glad you liked it!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna