Green Bean Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Enjoy the best flavor and nutrients by buying fresh from your local farmers.



  • Sea salt
  • ¾ pound string beans, trimmed and cut into thirds
  • 2 ears fresh sweet corn, shucked and kernels removed, about 2 cups kernels
  • 3 heirloom tomatoes, cut into wedges then into thirds, juices reserved
  • 1 small red onion, cut into thin rings, separated


  • ¾ cup organic soy or dairy milk
  • 3 medium-size cloves garlic, sliced
  • cup each chopped Italian flat-leaf parsley, basil, and mint
  • ½ cup organic mayonnaise, regular or dairy-free
  • Sea salt and pepper


  1. Bring 2 quarts of lightly salted water to a boil in a covered pot over high heat. Add the string beans, cover, and cook for 2 minutes. Add the corn, cover, and continue cooking for another minute. Test the string beans; they should be crisp-tender, but if you prefer them more tender, cook for another minute. Drain the string beans and corn, then turn onto a platter to cool the vegetables to room temperature.
  2. Meanwhile, place the dressing ingredients in a blender cup. Cover and blend for about 30-60 seconds, until well blended, stopping once to scrape down the sides of the blender cup with a rubber spatula. Taste the dressing for seasoning.
  3. After the vegetables have cooled slightly, turn into a bowl. Add the tomatoes and their juices, and the onion. Toss gently to combine, using two wooden spoons. Pour the dressing evenly over the vegetables, using a rubber spatula to scrape the blender cup. Using two wooden spoons, toss the salad gently but thoroughly until well coated. Taste for seasonings.