Green Bean and Corn Salad
Green Bean and Corn Salad
Ingredients
- 1 lb (450 g) green beans
- 1 large shallot, chopped
- 1/4 cup (60 ml) canola oil
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 1 cup (170 g) cooked fresh corn kernels (about 1 ear of corn)
- 1 1/2 cups (210 g) cherry tomatoes, halved
- 6 slices bacon, chopped and cooked until crispy (optional)
- Salt and pepper
Instructions
- In a pot of salted boiling water, cook the beans until al dente. Drain. Set aside.
- Meanwhile, in a small saucepan, cook the shallot in the oil. Season with salt and pepper. Transfer to a large bowl and let cool. Stir in the vinegar and mustard. Add the beans and the remaining ingredients.
Green Bean and Corn Salad