Two Beans and Corn Salad
Recipe type: Side
Serves: 4
- 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
- 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.
Recipe by Savory Nature at http://savorynature.com/2013/10/03/two-beans-and-corn-salad/
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