Yield: 4 Servings
Measure | 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 |
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