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Showcase fresh seasonal vegetables like green beans and corn in this light, colorful salad that’s great for summer barbecues.
- 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
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 reprinted by permission of Publisher. All rights reserved.
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