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Potato and Green Bean Salad

    A fast and easy side dish recipe, your friends and family will love this warm potato and green bean salad with tomatoes and corn.

    Warm Green Bean and Potato Salad with Tomatoes and Corn side dish recipe

    Summer entertaining season is in full swing which means I find myself always on the lookout for a fast, easy and healthy dish to bring to a get together.

    Boys at the BBQ

    Whether it’s a backyard BBQ at a neighbor’s house or a beach party at the cottage, I never seem to have enough go-to recipes for gatherings. And since there is usually never a shortage of unhealthy options (hello cupcakes with blue frosting!), I like to bring fresh and healthy recipes that everyone can enjoy.

    Warm Potato and Green Bean Salad with Corn and Tomatoes side dish recipe

    Most recently I created this warm potato and green bean salad made with tomatoes and corn then drizzled with a garlic-parsley lemon vinaigrette. Yum, right?

    Green Bean and Potato Salad - a fast and easy side dish recipe

    The best part is that thanks to The Little Potato Company’s microwavable packages, these potatoes don’t require any boiling or dirtying of yet another dish! Afterall, we have sprinklers to run through.

    Warm Potato Salad with Green Beans, Tomatoes and Corn - a fresh side dish recipe

    To celebrate summer I tossed the warm potatoes with green beans, corn and tomatoes but feel free to use whatever vegetables you have on hand or are in season. This recipe is extremely easy and versatile – the way summer food should be.

    Your fork is waiting.

    Warm Green Bean and Potato Salad with Tomatoes and Corn side dish recipe

    Potato and Green Bean Salad

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    A fast and easy side dish recipe, your friends and family will love this warm potato and green bean salad with tomatoes and corn.
    PREP: 10 mins
    COOK: 10 mins
    TOTAL: 20 mins
    Servings: 4

    Ingredients
     

    • 1 container Microwave Ready The Little Potato Company – Garlic Parsley
    • 2 cups green beans (trimmed and cut in 2 inch pieces)
    • 1 cup corn kernels
    • 1 cup cherry tomatoes (whole or halved)
    • 2 tablespoons extra virgin olive oil
    • 1 lemon juiced
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Cook the potatoes according to package instructions and place in a large bowl reserving the herb seasoning packet for later.
    • While the potatoes are cooking, boil the green beans until bright green in boiling water, about 3-4 minutes, adding the corn kernels 1 minute before the cooking time is over. Drain the beans and corn then add to the bowl with the potatoes.
    • Add the tomatoes to the bowl.
    • In a small bowl, whisk together olive oil, lemon juice, salt, pepper and reserved garlic-parsley herb packet. Drizzle on top of the vegetables and toss well
    • Serve warm, room temperature or chilled.

    Nutrition

    Calories: 194kcalCarbohydrates: 31.5gProtein: 4.5gFat: 7.4gSaturated Fat: 0.9gPolyunsaturated Fat: 6.5gTrans Fat: 0gCholesterol: 0mgSodium: 499mgFiber: 4.9gSugar: 8.6g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    10 Comments

    1. I absolutely adore the combination of little potatoes and green beans! I do a chilled potato and green bean salad every Thanksgiving, definitely going to be giving this beauty a try! Love the colors and flavor combinations. Happy Summer, Liz!

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