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3 Bean & Corn Salad

Updated: Jun 8, 2022


12 oz FRESH green beans cut into ½” pieces 1 sm. Shallot ~ chopped fine ¼ Cup Olive Oil 3 T FRESH lime juice 2 T white wine vinegar 2 T honey 2 T FRESH ~FRENCH tarragon leaves chopped fine 1 T Dijon mustard 1 can sm red kidney beans (15 oz) drained and rinsed 1 can sm white kidney beans (15 oz) drained and rinsed 1 ½ Cups FRESH corn kernels, raw ~ cut off cob 1 sm red pepper diced 1 sm orange pepper diced


  1. Steam FRESH string beans until they are tender-crisp. Drain and then rinse with cold water to stop cooking.

  2. Mix shallots, oil, lime juice, vinegar, honey, FRENCH tarragon, Dijon mustard, ¾ t salt and ¼ t pepper.

  3. In large serving bowl mix green beans with kidney beans, corn and pepper.

  4. Add dressing and toss to mix

  5. Refrigerate at least 1 hour (over night is ideal) to marinate

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