Ingredients
3/4 lb. green beans
3 tbsp. cider vinegar
3 tbsp. olive oil
2 tsp. honey Dijon mustard
3/4 tsp. salt
1/4 tsp. Freshly ground black pepper
1 c. cooked fresh corn kernels
1 medium red onion
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cook green beans in boiling water until tender-crisp, 3 to 5 minutes. drain and rinse with cold water; drain. combine vinegar, oil, mustard, salt, and pepper in large bowl. toss in green beans, black beans, corn, and onion.