A fast and easy side dish recipe, your friends and family will love this warm potato and green bean salad with tomatoes and corn.

10 mins
10 mins


  • Large bowl
  • Large saucepan
  • Small bowl
  • Whisk


  • 1 package A Little Garlic & Parsley™ Microwave Ready Little Potatoes
  • 2 cups Green beans, trimmed and cut into 2-inch pieces
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, whole or halved
  • 2 Tbsp olive oil
  • 1 lemon, juice
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Step 1

    Cook the potatoes according to package instructions and place in a large bowl reserving the herb seasoning packet for later.

  • Step 2

    While the potatoes are cooking, boil the green beans until bright green in boiling water, about 3 to 4 minutes, adding the corn kernels one minute before the cooking time is over. Drain the beans and corn then add to the bowl with the potatoes.

  • Step 3

    Add the tomatoes to the bowl.

  • Step 4

    In a small bowl, whisk together olive oil, lemon juice, salt, pepper and reserved garlic-parsley herb packet. Drizzle on top of the vegetables and toss well.

  • Step 5

    Serve warm, room temperature or chilled.