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

Grilled Corn, Red Pepper and Green Bean Salad

Print Recipe
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Servings 4 servings



  • 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.