Roasted Corn and Green Bean Salad with Dill and Horseradish Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This vibrant salad features sweet roasted corn and crisp green beans tossed in a tangy horseradish vinaigrette accented by fresh dill, inspired by regional Midwestern produce. This american-inspired salads (vegetarian) ready in about 40 minutes pairs trimmed fresh green beans, ears, husked fresh corn on the cob, divided olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Brush 3 husked corn ears with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place on a baking sheet and roast for 20 minutes, turning once halfway, until corn is slightly charred.
  2. Step 2: Meanwhile, bring a large pot of salted water to boil. Add 1 lb trimmed fresh green beans and blanch for 3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking, then drain again.
  3. Step 3: When the corn is cool enough to handle, cut kernels off the cob using a sharp knife.
  4. Step 4: In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Add the roasted corn kernels, blanched green beans, 2 tbsp chopped fresh dill, and 2 thinly sliced scallions to the bowl. Toss gently to coat all ingredients with the vinaigrette.
  6. Step 6: Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Roasted Corn and Green Bean Salad with Dill and Horseradish Vinaigrette take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Corn and Green Bean Salad with Dill and Horseradish Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed fresh green beans from drying out.

Can I substitute ingredients in Roasted Corn and Green Bean Salad with Dill and Horseradish Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Corn and Green Bean Salad with Dill and Horseradish Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Corn and Green Bean Salad with Dill and Horseradish Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes