Green Bean and Corn Salad

Green Beans and Corn Salad


Summer!!! It’s finally here! I can, at last, look out my window and see leaves on the trees and grass on the ground. This makes me so incredibly happy! Besides the nicer, warmer weather, I’m also very excited about the plethora of amazing fresh produce practically spilling out of the bins at the supermarket and farmer’s markets. It’s like Christmas every day for me! To honor that excitement, one of my most recent posts on the Cutting Board Blog is for a Green Bean and Corn Salad. It’s a simple salad that highlights the beauty of summer produce. So enjoy and hey, why not bring it your July 4th party? It’s perfect for picnics and potlucks.

Click here for the link to the recipe.

Grilled Crouton Ensalada

Grilling isn’t just for hamburgers anymore! Celebrate the summer by preparing your next salad on the grill. It’s easy, flavorful and fun to make.

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Grilled Crouton Ensalada

  • Author: Sara Haas with Centered Chef


A grilled salad recipe that easily serves a crowd.



For the dressing

  • 1/4 cup freshly-squeezed lemon juice
  • pinch of salt and freshly cracked black pepper
  • 1/4 cup olive oil
  • 1/4 cup parsley, chopped
  • 1 clove minced garlic
  • 1/4 cup grated Manchego cheese

For the grilled vegetables and croutons

  • 1 large whole wheat baguette, sliced in half length-wise
  • 1 medium red onion, cut into 1/4 “ slices
  • 2 large assorted bell peppers, seeded, cut into large planks
  • 1/4 cup olive oil
  • salt and pepper to taste

For the salad

  • 5 roma tomatoes, cored and diced
  • 3/4 cup Spanish olives, chopped


  1. To prepare the dressing: whisk together the lemon juice, salt, and pepper in a small bowl. Whisk in the olive oil in a slow stream. Add the chopped parsley, garlic and Manchego.
  2. Pre-heat the grill to medium. Lightly brush the bread halves, red onion slices and bell peppers with olive oil. Season with salt and pepper.
  3. Once the grill is hot, add the vegetables and grill until tender, about 4-5 minutes per side. Remove from the grill and set aside until cool enough to handle. Chop the vegetables into bite-sized pieces.
  4. Place the bread on the grill cut side down and cook until light brown in color and slightly crunchy, about 4-5 minutes. Turn occasionally to prevent burning. Remove from the grill and set aside until cool enough to handle. Chop the bread into large bite-sized pieces. Place the chopped bread, onions and peppers into a large bowl.
  5. Toss the bread and vegetables with the dressing, tomatoes and olives. Let stand at least 10-15 minutes before serving.


  • Add a can of rinsed and drained garbanzo beans or cannellini beans to make this salad a complete meal!
  • Raining or snowing? No problem, just make the recipe inside using a grill pan. Instead of cutting the bread lengthwise, cut horizontally into 12 pieces, slicing on the bias, brush with olive oil, then grill.


  • Serving Size: 12
  • Calories: 377
  • Sugar: 5
  • Sodium: 453
  • Fat: 16
  • Saturated Fat: 3
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 53
  • Protein: 9
  • Cholesterol: 2

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