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3 Bean & Corn Salad

Ingredients

    12 oz FRESH green beans cut into ½” pieces
    1 sm. Shallot ~ chopped fine
    ¼ Cup Olive Oil
    3 Tbsp FRESH lime juice
    2 Tbsp white wine vinegar
    2 Tbsp honey
    2 T FRESH ~FRENCH tarragon leaves chopped fine
    1 T Dijon mustard
    1 can sm red kidney beans (15 oz) drained and rinsed
    1 can sm white kidney beans (15 oz) drained and rinsed
    1 ½ Cups FRESH corn kernels, raw ~ cut off cob
    1 sm red pepper diced
    1 sm orange pepper diced

Instructions

1. Steam FRESH string beans until they are tender-crisp. Drain and then rinse with cold water to stop cooking.
2. Mix shallots, oil, lime juice, vinegar, honey, FRENCH tarragon, Dijon mustard, ¾ t salt and ¼ t pepper.
3. In large serving bowl mix green beans with kidney beans, corn and pepper.
4. Add dressing and toss to mix
5. Refrigerate at least 1 hour (over night is ideal) to marinate

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