This is the perfect recipe for when you're craving greens and you’re up to your knees in squash. The green beans and corn are given 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 before serving. The toasted pine nuts add those creamy and rich notes, along with more crunch. Use whatever you have one hand or in the garden.
Green Bean, Corn, and Squash Salad With Basil Dressing [Vegan]
- 1 large 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 garlic clove, finely grated with a microplane grater
- Salt and pepper, to taste
To Prep the Vegetables:
- 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. Working your way around the squash until you hit the seeds in the middle.
- 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 and pepper.
To Make the Salad:
- 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 refrigerator for 15-30 minutes. Serve with remaining dressing.
Serves a small crowd.