Green Bean and Corn Salad

Green Bean and Corn Salad

  • Preparation 20 min
  • Cooking 10 min
  • Servings 4
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Lactose-free
  • Nut-free
See

Categories

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

Preparation

Note from Ricardo

Creating these beautiful pieces of corn, which add a great touch of yellow to green bean salad, is easy. First, you choose good ears of corn with dense and close kernels. Pieces will fall naturally when cutting off kernels with a serrated knife. Just leave them whole, without breaking them into kernels.

Personal Note