Green Bean, Potato & Corn Salad
Prep time
Cook time
Total time
Serves: 2 as a main, 4 as a side
  • 2 medium potatoes, chopped into ½-inch pieces
  • 1 garlic clove, minced
  • ½ cup green beans, sliced into 1-inch pieces
  • ½ cup uncooked Israeli couscous, or use quinoa if gluten free
  • ½ cup cherry tomatoes, halved or quartered
  • ½ cup corn (about 1 ear), grilled and sliced off the cob, or raw
  • ½ cup chopped basil leaves
  • 1 tablespoon minced fresh oregano leaves
  • 1 tablespoon capers, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
  • Add a protein! (optional: tuna, shrimp, or white beans would work well here)
For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne vinegar (or white wine or red wine vinegar)
  • 1 teaspoon Dijon
  • 1 garlic clove, minced
  • ½ teaspoon agave or honey
  • Sea salt and fresh black pepper
  1. Preheat the oven to 400 degrees. Toss the potatoes with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper. Roast potatoes in the oven for 25-30 minutes, until browned and crispy.
  2. Make the dressing: Whisk together the olive oil, lemon juice, vinegar, Dijon, garlic, agave, and pinches of salt and pepper. Taste and adjust seasonings.
  3. Set a bowl of ice water aside a large pot of boiling water. Drop the chopped green beans into the boiling water and blanch for about 1 minute. Transfer to the bowl of ice water and let them cool for a few minutes. Drain and set aside.
  4. Boil the Israeli couscous in salted water for 6-8 minutes, or until al dente. Drain and rinse.
  5. Combine the potatoes, green beans, couscous, cherry tomatoes, corn, basil, oregano, and capers and toss with the dressing. Taste and adjust seasonings, adding salt and pepper as desired.
  6. Serve warm or at room temperature. (it would probably also be good cold...but we didn’t have any leftover to test that out the next day).
Recipe by Love and Lemons at