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Green Beans with Corn & Roasted Red Peppers

Green Beans with Corn & Roasted Red Peppers


This is my new favorite lunch. Crunchy green beans and fresh corn with roasted (or fresh) red peppers and my signature yellow dressing.

You can prep it in individual containers at the beginning of the week; just store the dressing in a separate small containers. Grab a container on your way to work, and dress it immediately before eating.

Feel free to throw in some protein to beef it up a bit. Cubed chicken or turkey, flaked fish, sliced hardboiled eggs, etc.

You can also serve as a Shabbat side dish. I’ve watched it fly off the table the past few weeks—everyone loved it!

Salad Ingredients:

  • 2 lb. green beans
  • 3 corn cobs
  • 2 red peppers

Dressing Ingredients:

  • 1 small raw onion
  • ⅓ cup vinegar
  • ¼ cup sugar or honey
  • ¾ cup olive oil
  • 2 tbsp. mustard
  • ½ tsp. salt


  1. Cut the ends off the green beans. Place them in a pot and cover with cold salted water. Bring to a boil. As soon as the water reaches a rolling boil, remove the green beans and set aside.
  2. Place the corn cobs in a pot and cover with cold water. Bring to a boil. When the water reaches a rolling boil, leave the corn in for 1–2 minutes, then remove and set aside. When the corn has cooled enough to handle, slice off the kernels and set aside.
  3. Cut the peppers into a large dice. Either add them to the salad raw, or roast them first. To roast, place the peppers on a baking tray, drizzle with oil and bake at 400° F for about 20 minutes.
  4. Toss all salad ingredients together.
  5. Using a blender, food processor, or even a good immersion blender, blend dressing ingredients.
  6. Dress immediately before serving.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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B. Dash Toronto September 20, 2016

Lovely idea of what to do with farmer's market fare!! Thanks for posting this!! Reply

Miriam Szokovski September 19, 2016

canned vegetables Hi T,

I cannot in good conscience say yes... Canned and frozen green beans are a travesty in my opinion :-) You might possibly be able to get away with canned corn if you use everything else fresh. Reply

Rishe Brooklyn September 19, 2016

oh T please don't!
there is no comparison (nutrient-wise) between frozen/canned and fresh! Reply

T Chicago September 18, 2016

Hi Miriam, can I use canned corn and frozen green beans as a substitute? Reply

Miriam Szokovski September 18, 2016

Great story! Great story, Staci. Thanks for sharing! Reply

Staci Newman Livermore, Ca. September 15, 2016

Just thought you might get a chuckle out of this. I live in NoCal (2 years) in an area where there are not many Jews. Anyway I was at a "potluck" lunch and once again, of course, the only Jew, The food was different and very small amounts for all the people. I came in with 2 8x8 containers filled with this delicious salad. It was such a big hit! Everyone loved it especially two ladies, who told me about their church Bible study class. They asked for the recipe and I told them about the veggies and proteins, and that you could use whatever you wanted. I couldn't remember the dressing recipe though. I said I could text or email or that they could go to under recipes and look it up. It was great for a Shabbat lunch. Well I had to explain Chabad and Shabbat and spell Chabad about 3 times! They were both very interested in the site besides the recipes. Especially the Rebbe, may he rest in peace, and want to read his writings and about him! Food really does unify people. Reply

Miriam Szokovski November 12, 2015

how to print Hi Yoel,

At the top of the page there is a "print" button. If you hover your mouse over it you can choose to print without all the pictures. Reply

Yoel 580 eat ny ave November 11, 2015

Green beans I want to print this. Reply

Rihehly Dalin Yesroyal November 8, 2015

Thanks tons Miriam and ChaBaD online. Love from Yesroyal : ) B'H this was great ! Here in Israel there are yet things that are bekedusha of sheviit so an opp for frozen broad beans steamed with the green beans instead of corn. And the dressing rocked- it. I changed instead of 1/4 sugar i used the same amount in homemade silan - kinda didn't have the choice..This dish is so deliscious! Really worth the efforts. Reply

leemai hoon Trang, thailand November 5, 2015

kosher is one reasonable way to follow.. I'm veggie , living in Thailand.....I'm happy that this dish is also veggie and easy ^^...I'm following kosher, adapting to my life.... because this way can surely make me healthy and not to eat things carelessly...thank you....shabbat shalom. Reply

Anonymous Chicago November 5, 2015

Sounds delicious, in a pinch, could I use frozen green beans and canned corn? That's what I have, will it be very different? Thanks Reply

Yoel 580 eat ny ave November 4, 2015

Print How can i print a recipe? Reply

Rishe New York November 3, 2015

I stand by everything Miriam wrote! (having eaten her leftovers of this very salad just now for my own lunch)
It's amazing, and it lasts a good few days in fridge. Reply

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Cook It Kosher - Food Blog