Recipe - Bean And Corn Salad

Three fourths pound Green beans; trimmed
3 tablespoon Cider vinegar
3 tablespoon Olive oil
2 teaspoon Honey Dijon mustard
Three fourths teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 cn (15 oz.) black beans;
drained and rinsed
1 cup Cooked fresh corn kernels;
(or One half 10 oz. box frozen
corn, thawed)
1 md Red onion; thinly cut or sliced up

Work Time: 15 minutes Total Time: 15 minutes

1. Cook green beans in boiling water until tendercrisp, 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 EATLF Digest by Katherine Rodman levya@mindspring.com on Apr
12, 1998