Green Bean & Sweet Corn Dinner Salad with Dijon Dressing

Bright green beans and mellow sweet corn complement each other in this rainbow of a dinner salad. Fresh parsley, savory Dijon mustard, and tangy apple cider vinegar combine to make a dressing that’s tangy and satisfying. Rich in fiber and protein, this dinner salad is substantial, nutritious, and delicious. (Photo Source: Josie Braaten) — Bright green beans and mellow sweet corn complement each other in this rainbow of a dinner salad. Fresh parsley, savory Dijon mustard, and apple cider vinegar combine to make a dressing that’s tangy and satisfying. Rich in fiber and protein, this dinner salad is substantial, nutritious, and delicious. (Photo Source: Josie Braaten)

| Yield: 4 servings | Time: 30 minutes |

Ingredients

Bean salad

1 lb. green beans

1 orange pepper (sliced)

1 cup corn

1 cup cherry tomatoes (sliced)

½ red onion (sliced)

1 14 oz. can chickpeas (can substitute for kidney beans or 1, 1/2 cup cooked macaroni)

1/2 cup sunflower seeds

Dijon dressing

1/3 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 cup minced parsley

Fresh ground pepper to taste

Preparation

For the bean salad

Rinse the beans, pepper, and corn (if using fresh). Trim the ends of the beans, and cut the pepper into thin strips. Put the beans, pepper, and corn into a large saucepan. Add about a half inch of water to the pan. Turn the burner on high and steam. When steam starts to escape from under the lid, remove the pan from heat. Using a colander, drain the vegetables, then move them to a large serving bowl

Slice the onion and tomatoes, and set aside. Using a colander, drain the chickpeas (or kidney beans), and rinse until the juice from the can has disappeared.

Once the beans, pepper, and corn mixture is no longer steaming, add in the onions, tomatoes, and beans. Mix until evenly combined.

For the Dijon dressing

In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard. Stir in the salt and minced parsley, then add pepper to taste.

To finish and serve

Drizzle the dressing over the vegetables and toss until evenly coated. Sprinkle with sunflower seeds and fresh parsley, then toss again. This salad pairs well with fresh ciabatta or Herby Oregano Bread.

Recommended Pairings

Featured