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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 8 servings
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RECIPE INGREDIENTS
| 2 cups green beans, halved |
| 1 cup yellow wax beans, halved |
| 5 cups cooked fresh white corn kernels (from 6 ears) |
| 1 cup finely chopped red bell pepper |
| 1/2 cup finely chopped red onion |
| 1/4 cup white wine vinegar |
| 1/4 cup Dijon mustard |
2 tablespoons chopped fresh tarragon
2 garlic cloves |
| 1/2 cup vegetable oil |
| 1/4 cup olive oil |
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DIRECTIONS
Cook green and yellow beans in large pot of boiling salted water until crisp-tender, about
4 minutes. Drain and rinse beans under cold water to cool. Pat dry with paper towels. Combine beans, corn, bell pepper and onion in large bowl. Cover and refrigerate.
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DO-AHEAD TIP:
Vegetables can be prepared up to 1 day ahead. Keep refrigerated.
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Blend vinegar, mustard, tarragon and garlic in food processor. Slowly blend in both oils. Season vinaigrette to taste with salt and pepper.
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Toss vegetables with enough vinaigrette to coat. Season salad to taste with salt and pepper.
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Recipe created exclusively for Cooking.com by Bruce Aidells.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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