Bean and corn salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Green beans; trimmed |
| 3 | tablespoons | Cider vinegar |
| 3 | tablespoons | Olive oil |
| 2 | teaspoons | Honey Dijon mustard |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | can | (15 oz.) black beans; drained and rinsed |
| 1 | cup | Cooked fresh corn kernels; (or 1/2 10 oz. box frozen corn, thawed) |
| 1 | medium | Red onion; thinly sliced |
Directions
Work Time: 15 minutes Total Time: 15 minutes 1. Cook green beans in boiling water until tender-crisp, 3 to 5 minutes.
Drain and rinse with cold water; drain.
2. Combine vinegar, oil, mustard, salt, and pepper in large bowl. Toss in green beans, black beans, corn, and onion.
Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998
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