Green Bean, Potato & Corn Salad

These kinds of salads have been on our table a lot lately. I’ve been craving vegetables with Dijon dressing and capers… mediterranean sorts of flavors with vegetables I happen to have around. Bonus points if I don’t have to go to the store!

That’s the kind of lazy summer we’ve been having. So I’m going to keep this short. Get off the internet, go do something fun outside (or not if you live where I do and it’s way too hot). And make salad.

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).


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Elizabeth from on said:

    Perfect timing. My cousin JUST told me to try some Isreali couscous.

  2. Christina from on said:

    Delicious and fresh. Perfect for this heatwave – if only I didn’t have to turn the oven on for the potatoes!

    • jeanine from on said:

      well you could boil the potatoes and keep the oven off. I just happened to have roasted them that day…

  3. Kathryn from on said:

    This is perfect summer eating really isn’t it?

  4. This looks so fresh and summery, and is an unexpected (for boring old me) combination of ingredients. Love the bright colors, too!

  5. Eileen from on said:

    Such a beautiful combination of vegetables! I make green bean-potato salads a lot in summer too, but the idea of adding lots of extra fresh veg is super appealing.

  6. Love your attitude! Life is way too short to miss living because your stuck on the intertubes all day. I’m going to follow suit & get off the internet & go enjoy some swimming with my kids (& somewhere in there make this delish salad!).

  7. Heather from on said:

    That has been our mantra this summer too – keep it short and sweet with whats in season for dinner & lunches!

    I love the addition of capers to the dressing – this salad looks so fresh and inviting, exactly what a salad should be 🙂

  8. Winnie from on said:

    Gorgeous salad! And yay for lazy summers…I am having one, too 😉

  9. rebecca from on said:

    this looks wonderful and super healthy

  10. Cate on said:

    Made it for dinner tonight (w/o capers, just because I’m a little iffy on capers) and it was GREAT! Thank you!

    • jeanine from on said:

      Glad you liked it!

  11. Skylor from on said:

    Check that out- it looks good enough to eat as a salsa! I’d love to put it in an omelette too- I’ve been really into leftover salads in omellettes. I’ve been looking for a good recipe for champagne vinegar. Thanks!

  12. Karin on said:

    I love this salad and I make it all the time! Thanks for your delicious recipes!

  13. sara from on said:

    All your dishes looks mouthwatering and colourful. Very good high quality creative pics!!!

    Good vegetarian cooking

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