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THREE-BEAN AND CORN SALAD

 
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Amarante




 
 
 


Post  Sun, Aug 25 2019, 10:17 am
This was a fresh variant on bean salad. It was easy to prep and like all of this kind of salad, needs to be made ahead in order for all the flavors to properly "marry". Any mild vinegar would work as well as some of the interesting vinegars like raspberry or pomegranate vinegar (not pomegranate juice of syrup).

THREE-BEAN AND CORN SALAD

Excerpt From: Good Housekeeping The Great Potluck Cookbook.

This is a tasty twist on bean salad, adding tender-crisp green beans and summer-fresh corn, tossed with a vibrant dressing of lime juice, Dijon, honey, and tarragon.

TOTAL TIME 35 minutes plus chilling · MAKES 7 cups or 12 side-dish servings

1¾ teaspoons salt
12 ounces green and/or wax beans, trimmed and cut into 1-inch pieces
1 small shallot, finely chopped
¼ cup olive oil
3 tablespoons fresh lime juice (from 2 limes)
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon chopped fresh tarragon leaves
1 tablespoon Dijon mustard
¼ teaspoon black pepper
1 can (15 to 19 ounces) red kidney beans, rinsed and drained
1 can (15 to 19 ounces) cannellini beans, rinsed and drained
1 cups fresh corn kernels (from 3 to 4 ears)
1 medium red pepper, cut into ½-inch pieces

EACH SERVING
About 160 calories, 5g protein, 24g carbohydrate, 5g total fat (1g saturated), 6g fiber, 0mg cholesterol, 315mg sodium

1 In 2-quart saucepan, heat 1 inch water with 1 teaspoon salt to boiling over high heat. Add green beans; heat to boiling. Reduce heat to medium-low; simmer until beans are tender-crisp, about 5 minutes.

2 While green beans are cooking, prepare dressing: In small bowl, with wire whisk, mix shallot, oil, lime juice, vinegar, honey, tarragon, mustard, remaining ¾ teaspoon salt, and black pepper until blended.

3 Drain green beans. Rinse with cold running water to stop cooking; drain again. Transfer beans to large serving bowl. Add canned beans, corn, and red pepper to bowl.

4 Add dressing to bean mixture; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors or up to 8 hours.

POTLUCK PREP Prepare in advance for proper chilling. Transport in a covered serving bowl.”
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