Sweet Corn and Bean Salad

Use that in-season corn in this bright side dish!

Sweet Corn and Bean Salad

This salad takes full advantage of in-season summer corn. Paired with a tangy dressing, it is a healthful side dish everyone will enjoy!

Ingredients

• 2 tablespoons white wine vinegar

• 1 tablespoon fresh lemon juice

• 1/2 tablespoon honey

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• Freshly ground pepper to taste

• 1/3 cup finely chopped shallot or red onion

• 1 15-ounce can white beans (such as cannellini), rinsed and drained

• 1 cup corn kernels (fresh or thawed from frozen)

• 1 pound green beans, trimmed and cut into 1-inch pieces

• 2 tablespoons chopped fresh basil

Instructions

1. Bring a large pot of water to a boil and prepare a bowl of ice water.

2. While the water heats, whisk together the vinegar, lemon juice, sugar, mustard, olive oil, salt, and pepper in a large bowl. Stir in the chopped shallot and white beans.

3. Blanch the green beans for 3–5 minutes, until just tender but still bright. Transfer to the ice bath, then pat dry.

4. Add the green beans and corn to the bowl with the dressing. Toss well.

5. Fold in chopped basil just before serving. Adjust seasoning to taste.