Green Bean, Sweet Corn, and Summer Squash Salad with Basil Dressing

Adapted from Jodi Kay

In this recipe you give green beans and corn a quick blanch using a kettle of boiling water just to brighten the colors but keep the crunch. The garlicky, lemony basil dressing can act as a marinade if you have time to let the salad rest in the fridge before serving. You could also use a little goat’s cheese or sheep’s milk feta.


1 large or 2-3 small summer squash
1 large bunch green beans, trimmed
1 ear of sweet corn, shucked and cleaned
1/4 cup pine nuts
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, finely chopped
1 clove garlic, finely grated with a microplane grater
Salt and pepper, to taste


Remove the corn kernels from the cob using a serrated knife. A small pairing knife also works well. Place kernels in a small bowl.

Bring a kettle full of water to a boil. Place green beans in a large mixing bowl. Cover the green beans with boiling water and set aside for 4 minutes. Cover corn kernels with boiling water and set aside for 1 minute. Once vegetables have deepened in color and softened just slightly, pass them through a strainer and rinse with lots of cold water.

Using a vegetable peeler, thinly shave the summer squash into ribbons.

Toast the pine nuts in a dry skillet over medium heat until light brown and fragrant.

To make the dressing, place olive oil, lemon juice, chopped basil, and grated garlic into a small jar and shake until emulsified. Adjust seasoning with salt + pepper.

Place summer squash, blanched green beans and corn into a large salad bowl. Pour over half the dressing and mix gently with your fingertips to combine. Garnish with pine nuts and fresh basil leaves. Serve immediately or let marinate in the fridge for 15-30 minutes. Serve with remaining dressing.