We’re in for a little return of summer the next couple days in Raleigh. It’s a good chance to enjoy some of the last of the summer vegetables in a refreshing and colorful salad. This is a little bit like three-bean salad, but it’s perked up by fresh corn and crunchy red bell pepper. There’s just a little fresh corn left in the stores so get it while you can! In a pinch you could use frozen – just thaw it, don’t cook it. This two beans and corn salad would be a great side for some grilled chicken or burgers. Fire up the grill and celebrate a little bit of summer!
Two Beans and Corn Salad
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4
Ingredients
- 10 oz fresh green beans
- 1 ear of corn
- 1 can dark red kidney beans
- ½ red bell pepper, chopped
- ¼ cup thinly sliced shallots (about 2 shallots)
- ¾ tsp salt
- 2 Tbsp canola oil
- 3 Tbsp cider vinegar
- 1 tsp honey
Instructions
- Combine oil and shallots in small bowl and microware on high 30 seconds. Let sit so the shallot flavor infuses the oil.
- Snap stem ends off green beans. Slice into 1 inch pieces.
- Slice corn kernels off cobb.
- Boil green beans 2 minutes. After first minute, add corn to pot.
- Strain vegetables in a colander and then submerge in ice water to stop cooking.
- Rinse and drain kidney beans.
- Add cider vinegar, honey and salt to oil and shallots. Mix well.
- Drain green beans and corn in a colander.
- Mix green beans, kidney beans, corn and red pepper in serving bowl and toss with dressing.
Leave a Reply