Green Bean, Corn, and Avocado Salad

Gren Bean, Corn, and Avocado Salad | http://simplicityssakeblog.comI learned three very important lessons the first time I tasted this dish. Until that fateful meal, I thought I hated avocados. More than hated – they made me ill! I had tried one as a teenager and thought it tasted like slimy walnuts, and the more I thought about it the more nauseous I became. I swore them off, and avoided them successfully for several years… until they were served to me during my very first meal with my French host family. No matter how much you hate something (unless you are allergic), you will eat it when you are trying your hardest to not offend the complete strangers who are lodging you for the next 4 months, especially during the first meal. So I steeled myself and took a small forkful of my host mom’s green bean, corn, and avocado salad… and then went back for seconds… and thirds. Not only was it DELICIOUS (so sweet! so crunchy! so creamy!), but I had also avoided my first possible snafu as a guest in their home. I promptly committed an even greater sin by mutilating the cheese, but at least I hadn’t offended anyone. So the 3 lessons I learned that evening were:

1. try everything twice, even if you don’t like it the first time
2. everything tastes better when the ingredients are fresh and well-prepared
3. the proper way to cut into a round cheese is to cut in into small triangular wedges, not to hack off the sides (which might have been what I did.)

I’ve made this recipe dozens of times since (along with my host mom’s soupe au pistou), and it is always a hit. Enjoy!

 Green Bean, Corn, and Avocado Salad

Gren Bean, Corn, and Avocado Salad |

Cooking and prep time: 20 minutes                       Servings: 4                     Serving size: 1.25 cups
235 calories; 32 carbs; 12g fat; 6g protein; 357g sodium; 7g sugar (with Newman’s Lite Balsamic)


  • 1 pound trimmed, or 2 cans drained green beans
  • 2 ears fresh, or 1 can drained corn
  • 1/2 cup finely diced shallot
  • 1 avocado
  • 1/2 cup homemade or store-bought balsamic vinaigrette (I’m using Newman’s Own Lite Balsamic because I happen to have it on hand)


  • If using canned ingredients, mix green beans and corn together in a bowl
  • If using fresh ingredients…
    • cut kernels off the cob (they don’t need to be cooked)
    • trim green beans and break into 2-inch pieces. Bring a pot of water to boil and drop beans in until bright green, then remove and plunge quickly into a bowl of ice water. (This is blanching.)
    • combine veggies in a bowl
  • finely dice shallot and add to bowl
  • Cut the avocado in chunks and add to bowl
  • Add the dressing and toss to combine
  • Serve and enjoy!

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