There’s something about early summer that makes me crave color, crunch, and simple bowls of goodness — and this Bean, Corn & Couscous Salad delivers all three in the most delicious way. Packed with sweet corn, tender green beans, vibrant peas, and buttery broad beans, it’s a celebration of fresh (or frozen!) vegetables that taste like sunshine in every bite. Israeli couscous adds a lovely, chewy texture, while a bright mint‑kissed vinaigrette ties everything together with a burst of freshness.
Whether you’re firing up the BBQ, planning a picnic, or just wanting a wholesome make‑ahead dish for busy days, this salad is as easy as it is beautiful. It’s one of those recipes that works year‑round, but feels especially perfect when the garden starts to come alive. Light, colorful, and full of flavor — this is a salad you’ll find yourself making again and again.
I love June, its one of the nicest months of the year. The gardens are at their best, bursting out all over with bloom on every bush. We tend to have more sunny days than rainy days, and our BBQ goes into over-use! It is also the beginning of what I call "Salad" days. I love salads in the warmer months.
This Bean, Corn & Couscous salad is a salad that I really love! It's one of those salads that you can make and enjoy any time of the year, really. Its great off-season as you can use frozen veg and they work perfectly well, and its great on-season when fresh veg is at their best. There is not much fresh veg available just yet, but plenty of good frozen corn, peas and broad beans. All blanched quickly so they maintain all of their color and crisp freshness.
I like to slip the skins off of the broad beans. Its a bit of a faff, but so worth it, both in flavor and texture . . . not to mention color! So brilliantly green! There is also a nice bit of fresh mint which shines in this salad.
Just look at all of those beautiful colors! The dressing is a delicious one . . . flavored with white balsamic, lemon and Dijon mustard with a smattering of garlic and some shallots.
Altogether this is a very fine salad indeed. It goes perfectly with all of your grilled meats, fishes and poultry. I even enjoy it all on it's own!
Altogether this is a very fine salad indeed. It goes perfectly with all of your grilled meats, fishes and poultry. I even enjoy it all on it's own!
INGREDIENTS NEEDED TO MAKE
BEAN, CORN & COUSCOUS SALAD
There is nothing too out of the ordinary used in this simple salad.
For the Salad:
- 2/3 cup (115g) of Israeli Couscous, uncooked (2/3 cup)
- 1/2 pound green haricot beans, trimmed cut into 2 inch pieces
- 1 cup (150g) of frozen petit pois
- 1 cup (150g) of frozen broad beans
- 1 cup (145g) of frozen sweet corn
- 3 TBS chopped fresh mint
- salt and black pepper
- Baby Arugula/Rocket to serve (optional)
For the Dressing:
- 1/4 cup (60ml) extra virgin olive oil
- 2 TBS fresh lemon juice
- 2 TBS white balsamic vinegar
- 1 shallot, peeled and minced
- 1 small clove of garlic, peeled and crushed
- 1 tsp Dijon mustard
RECIPE NOTES
- Israeli couscous is also known as pearl couscous and is much larger than regular couscous. I love the texture of it. You could also substitute cooked wheat kernels or barley in it's place if you wished to get more fiber into your diet.
- You can use any green beans, haricot beans tend to be a bit thinner.
- I like the tenderness of the petit pois. I am not a huge fan over largish peas.
- I find my broad beans in the frozen vegetable section of the Indian section of food here in Canada. You can also use lima beans, chick peas, black eyed peas, cannellini or cooked haricot beans.
- Fresh mint is best.
- You could use another salad leaf, but I like it with the arugula.
- Extra virgin olive oil shines in salads as it has a nice peppery flavor.
- Fresh lemon juice works the best. You could use lime instead if you wanted to.
- I used white balsamic because of the color. You could also use apple cider vinegar.
- Chop your shallot really fine.
- You really want your garlic very fine as well. I often grate it so that there are not large bits of garlic for people to bite on.
- Dijon mustard gives you a nice mellow heat and sharpness without being too vinegary.
HOW TO MAKE BEAN, CORN & COUSCOUS SALAD
This is a really fresh and simple salad to make. Easily done and oh-so-tasty!
- Bring a pot of salted water to the boil. Blanch the beans, peas, broad beans and corn for two minutes. Drain well. Rinse with cold water and drain again. (Rinsing the vegetables in cold water stops the cooking and helps to prevent them from clumping together. Do make sure you drain them really well to keep from watering down the dressing.)
- Slip the tough outer skin from the broad beans discard. (If you have chickens, give the skins to them. They love them!)
- Place into a salad bowl.
- Cook the couscous according to the package directions. Drain well, rinse with cold water and drain again. Tip into the bowl with the vegetables. (Again, rinsing the couscous in cold water helps to stop it from overcooking and helps to rinse off any starch that might be clinging to the couscous. And again, drain well.)
- Toss in the mint and salt and pepper to taste.
- Whisk together the dressing ingredients to combine well. (You can also shake them together in a jar with a tight fitting lid.)
- Pour this dressing over the salad. Toss to coat. (You may not need it all)
- Spoon the salad out onto fresh rocket leaves to serve. (optional) (Rocket is also what is known as baby arugula.)
HINTS AND TIPS FOR SUCCESS
Blanch just long enough for crisp‑tender veg.
A quick 2‑minute blanch keeps the peas, corn, haricot beans, and broad beans bright and fresh without losing their bite.
Slip the skins off the broad beans.
It’s a tiny bit of a faff, but removing the tough outer skins makes them far more tender, flavorful, and beautifully green — absolutely worth the extra minute or two.
Rinse everything well after cooking.
Rinsing both the blanched vegetables and the cooked couscous under cold water stops the cooking, preserves color, and prevents clumping.
Use Israeli (pearl) couscous for the best texture.
Its chewy, bead‑like texture stands up beautifully to the vegetables and vinaigrette, keeping the salad hearty rather than mushy.
Let the mint shine.
Fresh mint is one of the stars of this salad — it brings brightness and lifts all the sweet, crisp vegetables. If you have garden mint, even better!
Season lightly before dressing.
A pinch of salt and pepper tossed through the couscous and veg helps the flavors pop even before the vinaigrette goes on.
Add the dressing gradually.
You may not need the full amount — start with most of it, toss, and add more only if the salad needs it. This keeps everything fresh and balanced rather than soggy.
Serve over rocket for extra flavor.
A bed of peppery rocket (arugula) adds a lovely contrast and turns the salad into a more substantial dish. Readers have especially enjoyed it this way, even serving it with pan‑fried fish.
FREQUENTLY ASKED QUESTIONS
CAN I USE FRESH VEGETABLES INSTEAD OF FROZEN?
Yes! The salad works beautifully with either fresh or frozen vegetables. Fresh vegetables are lovely when in season, but the beauty of this salad is that it's also great off‑season when made with with frozen veg.
DO I REALLY NEED TO PEEL THE BROAD BEANS?
It’s worth it. Removing the tough outer skins makes the broad beans far more tender and pleasant to eat, improving both flavor and texture
WHAT CAN I SUBSTITUTE FOR BROAD BEANS IF I CAN'T FIND THEM?
You can successfully swap in other beans such as haricot, lima, or cannellini. I get mine in the frozen vegetable section of Indian foods at my local shops.
CAN I MAKE THIS SALAD AHEAD OF TIME?
Yes — it’s an excellent make‑ahead salad. The blanched vegetables and couscous hold their texture well, and the flavors meld nicely as it chills. Just add the dressing shortly before serving so everything stays fresh.
IS THE MINT ESSENTIAL?
The fresh mint is one of the stars of this salad — it really shines in the dish and adding brightness to all of those colorful vegetables . If you must substitute, fresh parsley or basil can work, but the flavor profile will change.
WHAT KIND OF COUSCOUS SHOULD I USE?
This recipe uses Israeli (pearl) couscous, which has a lovely chewy texture that stands up well to the vegetables.
HOW SHOULD I SERVE THIS SALAD?
This salad is excellent spooned over fresh rocket/baby arugula for a pepper contrast. This is delicious with fish or chicken.
WHAT DOES THE DRESSING TASTE LIKE?
It’s a bright, fresh vinaigrette made with lemon, white balsamic, Dijon, garlic, and shallot — light but flavorful, and perfect for letting the vegetables shine.
A FEW MORE SALADS TO ENJOY
Tis the season. I love salad season and here are a few others that we enjoy!
BACON & TOMATO PASTA SALAD - This pasta Salad is everything you love about those classic bacon‑stuffed cherry tomato bites — only now in a hearty, summer‑ready bowl. Tender fusilli is tossed with juicy cherry tomatoes, crisp celery, snappy spring onions, and plenty of smoky bacon, all wrapped in a creamy blue‑cheese‑kissed dressing that’s tangy, rich, and downright moreish . Chill it, sprinkle over extra bacon for good measure, and watch it disappear. People really enjoy this one! Quick, easy and delicious!
LAYERED COBB SALAD - This pretty layered salad is a feast of color, crunch, and creamy indulgence — crisp iceberg lettuce tossed lightly in a bright lemon‑yogurt dressing, then stacked high with buttery avocado, ripe tomatoes, sharp spring onions, salty bacon, and cool crumbles of blue cheese. Each layer brings its own texture and richness, creating a gorgeous “tower of taste” that’s as pretty to serve as it is satisfying to eat. A fresh, modern take on a classic that feels both luxurious and wonderfully simple.
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Yield: Serves 6
Bean, Corn and Couscous Salad
Prep time: 25 MinTotal time: 25 Min
Quite simply a delicious salad of corn, beans, broad beans (lima or fava will do), peas and Israeli couscous with a fresh Mint Vinaigrette Dressing!
Ingredients
For the Salad:
- 2/3 cup (115g) of Israeli Couscous, uncooked (2/3 cup)
- 1/2 pound green haricot beans, trimmed cut into 2 inch pieces
- 1 cup (150g) of frozen petit pois
- 1 cup (150g) of frozen broad beans
- 1 cup (145g) of frozen sweet corn
- 3 TBS chopped fresh mint
- salt and black pepper
- Baby Arugula/Rocket to serve (optional)
For the Dressing:
- 1/4 cup (60ml) extra virgin olive oil
- 2 TBS fresh lemon juice
- 2 TBS white balsamic vinegar
- 1 shallot, peeled and minced
- 1 small clove of garlic, peeled and crushed
- 1 tsp Dijon mustard
Instructions
- Bring a pot of salted water to the boil. blanch the beans, peas, broad beans and corn for two minutes. Drain well. Rinse with cold water and drain again.
- Slip the tough outer skin from the broad beans discard. (If you have chickens, give the skins to them. They love them!)
- Place into a salad bowl.
- Cook the couscous according to the package directions. Drain well, rinse with cold water and drain again. Tip into the bowl with the vegetables.
- Toss in the mint and salt and pepper to taste.
- Whisk together the dressing ingredients to combine well. Pour this dressing over the salad. Toss to coat. (You may not need it all)
- Spoon the salad out onto fresh rocket leaves to serve. (optional)
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If you’ve ever found yourself with a bowl of leftover new potatoes, this Fried Potato Salad is the delicious little miracle you didn’t know you needed. Crispy golden potatoes — fried until beautifully browned — get tossed in a punchy honey‑mustard vinaigrette made with two kinds of mustard, sweet honey, sherry vinegar, and fresh thyme .
It’s simple, thrifty, and so flavor‑packed that it turns humble leftovers into a summer side dish that steals the whole plate. Perfect with anything grilled, or honestly… just on its own with a fork.
I often cook too many potatoes in the summertime so that I have leftover potatoes just to make this salad. It's a bit different than your usual potato salad . . . and very tasty! There is no mayonnaise involved, just a simple vinaigrette dressing. I love fried potatoes . . . so why not a fried potato salad?
Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown . . . and then tossed together with a punchy honey mustard vinaigrette . . .
Using not one, but two delicious mustards . . . regular Dijon and a Whole Grain Dijon . . . and then some sweet honey . . . a bit of sherry vinegar, olive oil, seasoning and fresh thyme leaves seal the deal. Delicious served with all grilled meats and fish. This salad is truly a winner/winner chicken dinner!
A pretty sprinkling of micro-greens or chopped parsley on top adds a pop of green to this delicious salad. I really hope you will be inspire to make it and that if you do, you really enjoy it! I predict that you will!
INGREDIENTS NEEDED TO MAKE
CRISPY FRIED POTATO SALAD
Simple ingredients put together in a most delicious way.
- 2 1/4 pound of leftover cooked baby potatoes
- 1 1/2 TBS light olive oil for frying
- 1 tsp fresh thyme leaves
- 1 shallot, peeled and finely diced
- 2 TBS sherry vinegar
- 1 TBS Dijon mustard
- 2 TBS whole grain mustard
- 1 TBS runny honey
- 1/4 cup (60ml) of extra virgin olive oil
- salt and black pepper to taste
- mustard cress or chopped fresh parsley to garnish
NOTES ON INGREDIENTS
- I often buy the small bags of baby potatoes just to use in this recipe. Any new potato will work. Simply boil and then halve or quarter. (I like to leave them to chill overnight for the best results.)
- I use light olive oil for frying. I don't like to use other oils for health purposes. You can use whatever kind of oil you like.
- I like the long shallots or banana shallots as they are sometimes called. If you can't get them then use two smaller ordinary shallots
- Fresh thyme leaves give you the best results. Just pull them from the stems. I don't really recommend using dry unless you can't help it. Then, I would use half the amount.
- If you can't find sherry vinegar then you can use a good balsamic.
- The mix of both mustards works beautifully.
- By runny honey I mean liquid honey. Use a nice one with a floral bouquet. I use a local Nova Scotia honey.
- Mustard cress is a micro green. Here in Canada you can use any microgreen. Radish ones are nice.
HOW TO MAKE FRIED POTATO SALAD
This is really quite simple to make. If you can boil and then fry potatoes, then you can make this!!
- Cut the cooked and cold potatoes into halves, or quarter if they are really large. (I like to cook the potatoes the day before and chill them overnight.)
- Heat the oil in a large skillet over medium high heat. (You want the oil to be quite hot before you add the potatoes so that they start to fry as soon as they hit the pan and don't soak up the oil.)
- Carefully tip in the potatoes and cook, stirring occasionally, until they are golden brown and crisp. Season lightly. (I use a bit of sea salt and coarse black pepper.)
- While the potatoes are frying, stir together the vinegar and shallots. Let stand for 10 minutes. (This standing time helps to soften the shallots and mellow out any sharpness.)
- Whisk in the mustards, honey and extra virgin olive oil. Season to taste. Set aside. (I use a small wire whisk to do this.)
- Tip the fried potatoes into a bowl. (I use a bowl large enough to toss the dressing with the potatoes. You can always transfer them to another bowl once dressed for looks if you desire.)
- Whisk the vinaigrette together again and tip it over the hot potatoes in the bowl, tossing to coat.
- Serve warm or at room temperature with the mustard cress or parsley sprinkled over top. (Don't add the garnish until right before you serve the salad.)
HINTS AND TIPS FOR SUCCESS
Use leftover cooked potatoes for the best texture. This salad is designed for already‑boiled baby potatoes, which hold their shape beautifully when fried .
Cut the potatoes evenly. Halving or quartering them into similar sizes helps them brown at the same rate and crisp up nicely .
Get the skillet properly hot. Heating the oil before adding the potatoes ensures they develop that gorgeous golden‑brown crust instead of steaming .
Don’t stir too often. Letting the potatoes sit undisturbed between turns helps them form a crisp exterior.
Season lightly while frying. A touch of salt and pepper in the pan builds flavour right from the start .
Let the shallots sit in the vinegar. Giving them 10 minutes to mellow in the sherry vinegar softens their bite and infuses the dressing with extra flavour .
Whisk the dressing again before pouring. The mustards, honey, and oil emulsify best when re‑whisked just before tossing with the potatoes .
Dress the potatoes while they’re hot. Warm potatoes soak up the vinaigrette beautifully, giving you maximum flavour in every bite .
Serve warm or at room temperature. Both work wonderfully — just sprinkle the mustard cress on at the end for a fresh finish .
Pair it with grilled meats or fish. This salad shines alongside anything from chicken to sausages to salmon, making it a perfect summer side .
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF POTATOES WORK BEST FOR THIS RECIPE?
Baby new potatoes are ideal because they hold their shape beautifully and fry up crisp and golden. The recipe specifically uses leftover cooked baby potatoes, halved or quartered before frying.
DO THE POTATOES NEED TO BE FRESHLY COOKED?
Not at all — this salad is designed for leftover boiled potatoes. In fact, I often cooks extra potatoes on purpose just to make this dish. Also cold potatoes work best!
HOW DO I GET THE POTATOES NICE AND CRISPY?
Fry them in a large skillet with a bit of light olive oil, stirring occasionally until they’re golden brown and crisp. A light seasoning at this stage helps build flavor.
WHAT GIVES THE DRESSING IT'S BOLD FLAVOR?
A punchy honey‑mustard vinaigrette made with two mustards — Dijon and whole‑grain — plus sherry vinegar, honey, olive oil, shallots, and fresh thyme. It’s tangy, sweet, and beautifully balanced.
SHOULD THIS SALAD BE SERVED WARM OR COLD?
You can enjoy it warm or at room temperature. Tossing the hot fried potatoes with the vinaigrette helps them soak up all that flavor before serving.
WHAT CAN I SERVE THIS WITH?
It’s delicious with grilled meats and fish — a perfect summer side that pairs well with anything from chicken to sausages to salmon.
CAN THIS BE MADE AHEAD OF TIME?
You can fry the potatoes and prepare the vinaigrette ahead, but for the best texture, toss everything together just before serving so the potatoes stay crisp.
IS THIS RECIPE GOOD FOR USING UP LEFTOVERS?
Absolutely — it’s a brilliant way to transform leftover boiled potatoes into something exciting and flavorful. I often cook/boil extra potatoes just for this purpose
A FEW OTHER POTATO SALADS FOR YOU TO ENJOY
One of our favorite salads during the summer months is Potato Salad. Here are a few more of our favorites!
AMISH POTATO SALAD - This classic potato salad is creamy, sweet‑tangy, and wonderfully old‑fashioned — the kind of comforting dish that feels like it came straight from a country kitchen. Tender potatoes, chopped eggs, crisp celery, and onion are folded into a rich homemade cooked dressing that’s perfectly balanced and not too sweet . Every bite is cool, crunchy, and nostalgic, making it a beautiful side for picnics, potlucks, or any meal that needs a touch of homestyle goodness.
BISTRO POTATO SALAD - This elegant potato salad celebrates simple, fresh ingredients — tender new potatoes, crisp radishes, soft baby greens, and a generous handful of fragrant herbs — all brought together with a punchy sherry‑Dijon vinaigrette that soaks into every warm slice of potato. It’s light, summery, and beautifully French‑inspired, the kind of effortless dish you’d happily enjoy outdoors on a warm evening, full of bright flavors and lovely textures.
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Yield: Serves 6 to 8
Fried Potato Salad
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A delicious salad adapted to use leftover cooked baby potatoes. (I always cook extra in the summer so that I can make this tasty dish!)
Ingredients
- 2 1/4 pound of leftover cooked baby potatoes
- 1 1/2 TBS light olive oil for frying
- 1 tsp fresh thyme leaves
- 1 shallot, peeled and finely diced
- 2 TBS sherry vinegar
- 1 TBS Dijon mustard
- 2 TBS whole grain mustard
- 1 TBS runny honey
- 1/4 cup (60ml) of extra virgin olive oil
- salt and black pepper to taste
- mustard cress or chopped fresh parsley to garnish
Instructions
- Cut the cooked and cold potatoes into halves, or quarter if they are really large.
- Heat the oil in a large skillet over medium high heat.
- Carefully tip in the potatoes and cook, stirring occasionally, until they are golden brown and crisp. Season lightly.
- While the potatoes are frying, stir together the vinegar and shallots. Let stand for 10 minutes.
- Whisk in the mustards, honey and extra virgin olive oil. Season to taste. Set aside.
- Tip the fried potatoes into a bowl.
- Whisk the vinaigrette together again and tip it over the hot potatoes in the bowl, tossing to coat.
- Serve warm or at room temperature with the mustard cress or parsley sprinkled over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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