We needed a quick side dish and vegetable this week, and my Green Bean and Corn Salad did the trick! It’s best when the beans and corn are fresh, of course, but it works well with frozen veggies in a pinch, which is what I did this time. I love that it takes some very kid-friendly vegetables but throws in a grown-up twist!
Make sure you prep your green beans in advance, because you want them cool once you mix up the salad.
Green Bean and Corn Salad
Top 8 free!
- 1 pound green beans, cut to bite-size and steamed for 5 minutes
- 1/2-1 cup corn; fresh or frozen and thawed
- 1/4 red onion, chopped
- 4-8oz fresh mushrooms, cut into chunks
- 1/2 bell pepper, chopped
- 4 Tbsp white vinegar
- 2 tsp dijon mustard
- 6 Tbsp canola oil
- 6 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Combine cooled veggies in a large bowl.
Combine dressing ingredients and pour over veggies.
Toss to coat and chill to marry the flavors. Serve cold.
Linking up at Allergy Free Wednesdays and Gluten Free Fridays