Name: Green Bean and Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 to 6 serving(s)
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

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.

Green Bean and Corn Salad

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Note from Ricardo

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To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid