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
  1. Combine oil and shallots in small bowl and microware on high 30 seconds. Let sit so the shallot flavor infuses the oil.
  2. Snap stem ends off green beans. Slice into 1 inch pieces.
  3. Slice corn kernels off cobb.
  4. Boil green beans 2 minutes. After first minute, add corn to pot.
  5. Strain vegetables in a colander and then submerge in ice water to stop cooking.
  6. Rinse and drain kidney beans.
  7. Add cider vinegar, honey and salt to oil and shallots. Mix well.
  8. Drain green beans and corn in a colander.
  9. Mix green beans, kidney beans, corn and red pepper in serving bowl and toss with dressing.
Recipe by Savory Nature at http://savorynature.com/2013/10/03/two-beans-and-corn-salad/