This end-of-summer Grilled Corn, Red Pepper and Green Bean Salad is my last hurrah to summer produce season. Sweet corn, ripe tomatoes, and crisp green beans get tossed with homemade basil vinaigrette to create a nutritious side dish.

Grilled Corn, Red Pepper and Green Bean Salad {Gluten-Free + Vegan}

I’m extremely sad to watch summer quickly drift away. While I’m not a fan of the heat, I am quite smitten with vine-ripened everything. Bidding adieu to sweet corn and juicy tomatoes is always a challenge.

But with the end of summer comes my favorite season: fall! The crisp, cool nights tinged with the scent of smoke from neighborhood bonfires—it doesn’t get any better! The days get shorter, the sun sets earlier, but that doesn’t stop me from celebrating good food with a few of my favorite ladies.

Grilled Corn, Red Pepper and Green Bean Salad {Gluten-Free + Vegan}

On cold fall nights, I bring the party inside, celebrating good friends around the glow of the television as we all connect over a classic movie. I plop some comfy pillows on the floor, set out a few cozy blankets, and prepare the bar for a fun girls’ night in. Let’s be honest, partying in my pj’s is the only way I like to party these days.

Grilled Corn, Red Pepper and Green Bean Salad {Gluten-Free + Vegan}

To make life a bit less hectic, I turn to the freezer section at my store for a little help and grab a few varieties of DiGiorno Ultra Thin Crust Pizza to dish up at the party. Each pizza comes hot out of the oven with an ultra-crispy, extra-thin crust made with high-quality, non-GMO, and gluten-free ingredients. I’m currently obsessed with their Ultra Thin Four Cheese Pizza made with a combination of mozzarella, Parmesan, asiago, and Romano cheeses.

Grilled Corn, Red Pepper and Green Bean Salad {Gluten-Free + Vegan}

To balance the meal, I like to offer a vegetable side to serve alongside the pizza. This Grilled Corn, Red Pepper and Green Bean Salad combines fresh end-of-summer ingredients that you can make while your pizza is cooking in the oven: grilled sweet corn, crunchy green beans from the farmers’ market, and sweet, juicy tomatoes. I also added a handful of chopped red pepper for color and extra crunch and drizzled the salad with homemade basil vinaigrette right before serving. Creating a balanced meal can be tasty and easy!

Grilled Corn, Red Pepper and Green Bean Salad {Gluten-Free + Vegan}

Grilled Corn, Red Pepper and Green Bean Salad {Gluten-Free + Vegan}

Grilled Corn, Red Pepper and Green Bean Salad

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  • 1 lb. fresh green beans, trimmed
  • 1 cup grilled corn kernels
  • ½ pint cherry tomatoes, cut in half
  • 1 red bell pepper, thinly sliced
  • Parmesan shavings, optional

Basil Vinaigrette

  • 2 cups packed basil
  • 1 large clove garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • ¼ cup white wine vinegar
  • ¼ cup extra-virgin olive oil
  • Salt and pepper


  • Bring a large pot of water to a boil. Season the water with a few generous pinches of kosher salt. Prepare an ice bath by adding several cups of ice to a large bowl and then filling it with water; set aside. Add the green beans to the boiling water. Cook for 2 minutes. Using a slotted spoon, remove the beans from the pot and transfer them to the ice bath to stop the cooking process. Strain the beans and pat dry.
  • Add the green beans, corn, tomatoes, and bell pepper to a large bowl; toss to combine.
  • In the bowl of a food processor, add basil, garlic, Dijon mustard, maple syrup, and vinegar. Pulse until smooth. With the processor on, slowly drizzle in the olive oil. Season with salt and pepper to taste. Drizzle the vinaigrette over the salad right before serving. Garnish with shavings of Parmesan cheese and basil leaves.
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Disclosure: This recipe is sponsored by Nestlé’s Balance Your Plate. Thank you for supporting the products I love and use in my kitchen.