Bean and Corn Salad

Fresh vegetables and a tangy mustard vinaigrette make a great summer side dish.

SERVINGS
4

COOK TIME
15

TOTAL TIME
15

INGREDIENTS
3/4 pound green beans, trimmed
3 tablespoons cider vinegar
3 tablespoons olive oil
2 teaspoons honey Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (15 ounces) black beans, drained and rinsed
1 cup cooked fresh corn kernels (or 1/2 10 ounces box frozen corn, thawed)
1 medium red onion, thinly sliced

PREPARATION
1. Cook green beans in boiling water until tender-crisp, 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.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 300
Total Fat: 11.0 g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: g
Fiber: g
Protein: g

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