Green Beans, Corn, Onions with Shallot Vinaigrette

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

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Green beans, corn, onions with shallot vinaigrette. The school has finally started.  All the friends reunited.  All the moms and dads teary-eyed over their little ones sitting at their desks and embarking on their new scholastic journey.  The new year is upon us and to celebrate, tonight’s dinner is a little more time-consuming than usual.  The result is a great salad. Make extra and it will be great for lunch the next day.

The green bean recipe is adapted from a recipe by Michael Ruhlman.  The pork sprinkled with fresh ground pepper and lots of salt is simply seared with a shadow of oil into a large heavy-bottomed skillet. Sear for 3 minutes on each side and then place in the hot oven to finish the cooking process.

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Nutrition Facts
Green Beans, Corn, Onions with Shallot Vinaigrette
Amount Per Serving
Calories 168 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 279mg8%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 785IU16%
Vitamin C 15.8mg19%
Calcium 48mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Green Beans, Corn, Onions with Shallot Vinaigrette

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 large thinly sliced yellow onion
  • 1 pound stem end picked off green beans
  • 2 roasted shallots
  • 2 ears of corn
  • 1/4 cup of good red wine vinegar
  • 1/4 cup olive oil


  1. Bring a large pot of salted water to a boil. You will need to boil the onion first, the green beans second and the corn last, all in the same pot of water, so make sure you will have a strainer handy or a steamer basket to remove the onions.

  2. Boil the onions for 1 minute. Using the strainer, transfer the onion slices to an ice bath and chill for about 2 minutes. Remove the onion slices and place on a paper toweled bowl.

  3. Boil the green beans until tender, about 5 minutes. Transfer them to the ice bath and chill for 3 to 4 minutes. Remove the beans to a paper lined bowl.

  4. Boil the corn for 2 minutes, and then immerse the ears in the ice bath until completely chilled, about 5 minutes. Add more ice cubes to the ice bath as needed.

  5. In a blender, combine the shallots, the ¼ cup vinegar, a nice pinch of salt, and several grinds of pepper. . Process briefly then with the motor running adds the ½ cup olive oil.

  6. Cut the corn off the cob, cutting deeply enough against the cob so that the corn comes in planks. Remove the paper from the bowl of the green beans. Toss the green beans with half of the vinaigrette. Top with the plank of corn and scatter any remaining kernels around the salad.


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