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Green and Yellow Bean Salad with Sweet White Corn and Tarragon Dijon Vinaigrette

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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  8 servings
Showcase fresh seasonal vegetables like green beans and corn in this light, colorful salad that’s great for summer barbecues.
2 cups fresh 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
Green and Yellow Bean Salad with Sweet White Corn and Tarragon Dijon Vinaigrette Recipe at
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.

Vegetables can be prepared up to 1 day ahead. Keep refrigerated.

Blend vinegar, mustard, tarragon and garlic in food processor. Slowly blend in both oils. Season vinaigrette to taste with salt and pepper.

Toss vegetables with enough vinaigrette to coat. Season salad to taste with salt and pepper.

Recipe created exclusively for by Bruce Aidells.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Full of Beans: Side Salads
 Fresh Off the Cob: Corn Salads
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Erin Reviewed: 06/21/2010
Colorful and tasty - perfect summer side dish!
Great salad, simple ingredients, not difficult to make...could be made fresh from any modest garden. We had a few deviations - weren't able to find the yellow wax beans, used yellow ear corn, and a blender instead of a food processor - and it still turned out delicious. Even my self-proclaimed meat&potatoes fiance went back for seconds...
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