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Colorful Corn and Bean Salad

Colorful Corn and Bean Salad

Get more vegetables in your life with this colorful summertime salad!

Serves: 12 (serving= 1/2 cup)



  • 2 cups fresh green beans, cut into 1” pieces
  • 2 cups cooked corn
  • 2 cups cooked edamame
  • 1 avocado, peeled, seeded and diced
  • 1 medium diced bell pepper
  • 1 cup quartered cherry tomatoes
  • ½ cup minced green onion
  • ½ cup chopped fresh basil leaves


  • ¼ cup balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  1. Fill medium sauce pan about half full with water and bring to a boil.  Add green beans and continue to boil for 3-5 minutes.  Drain and set aside.
  2. In a large bowl, combine salad ingredients.
  3. In a small bowl, whisk together dressing ingredients. 
  4. Add dressing to salad and toss to coat.  Allowing salad to marinate in fridge for about an hour will allow flavors to develop.