Fresh Corn & Green Bean Salad

Name: Fresh Corn & Green Bean Salad
Ingredients: 1 tbsp soft brown sugar or liquid honey; 1 cup basil dressing; juice and zest of 2 lemons; 1 cup fresh italian parsley, roughly chopped; 2 fennel bulbs, roots trimmed; salt and freshly ground black pepper; 4 fresh corn cobs; 500 g green beans, topped and tailed; 1 cup (165 g) kalamata olives; 250 g punnet of cherry tomatoes, halved

Preparation info

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

At Ripe we still think the best and easiest way to eat corn is hot on the cob with lashings of butter. Coming in a close second however is cooking the corn and slicing off the kernels to add to a simple salad, like this one here.

Ingredients

2 fennel bulbs, roots trimmed
1 tbsp soft brown sugar or liquid honey
juice and zest of

Side dish
Gluten-free
Vegan

Method

Thinly slice the fennel and place in a bowl with the brown sugar and lemon juice. Allow to marinate for 20 minutes.

In a large saucepan pour in enough water to cover the corn cobs. Bring to the boil and cook until the cobs are tender, approximately 10 minutes. Remove from the water. Reserve the water and keep it on the heat.

In the boiling water blanch the trimmed beans for 2 mi