Green bean, corn, tomato and cucumber salad.

Green bean, corn, tomato and cucumber salad.

I’m always on the look out for interesting side dishes.  I can usually figure out a decent main dish, but then my creativity wanes when it comes to the sides.  Here’s a dish that I found in Fresh and Fast Vegetarian that fits the bill for summer mains like grilled chicken, burgers, or pork.  And, if you need to lose 20 pounds for a wedding in October like I do, you can use this side as the main.

Green Bean, Corn, Tomato and Cucumber Salad

6 oz green beans, cut into 1 inch lengths

1 1/2 tsp coarse salt

1 cup fresh corn kernels (from 2 ears)

2 medium tomatoes, cut into thin wedges

1/2 cup sliced cucumber

1/4 cup fresh basil leaves

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

Cook the green beans in salted water (1 tsp) until crisp-tender, about 5 minutes.  Drain and rinse and then place in a bowl with a handful of ice cubes to chill.

Combine the corn, tomatoes, cucumber, basil, oil, lemon juice and the remaining 1/2 tsp salt in a bowl.  Drain the green beans, remove the ice, and blot the beans dry.  Add the beans to the salad bowl and toss to blend.  Serve at room temp.