Bean and Corn Salad
Mill City Cooks

Summer Bean and Corn Salad

By: Brenda Langton

Ingredients

  • 1 pound fresh green beans, trimmed and cut in half
  • 1 small red onion diced
  • 3 ears of corn, blanched and shaved off
  • 1/4 cup White Balsamic or your favorite Vinegar, not red Balsamic…it’s too dark
  • 1/4 cup Olive oil
  • 1 can Garbanzo beans, drained
  • 1 can Red Kidney beans, drained
  • 4 Tablespoons chopped fresh basil or cilantro, your choice of herb
  • 2 large cloves garlic minced
  • 1 teaspoon Salt
  • Black Pepper to taste

Method

Trim the fresh green beans and blanch in boiling water until done, about 4 minutes, pull out with a strainer and rinse w cold water.

Now blanch the corn in the same water for 3 minutes, cool and cut off the cob.

Dice the red onion.

Whisk the vinegar, oil, garlic and salt and pepper together in a bowl.

In a serving bowl mix the green beans, garbanzo beans, red kidney beans, corn onion and fresh herbs.

Serve chilled as a salad or side dish.