Bean and corn salad

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

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