GREEN AND YELLOW BEAN SALAD RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Cook green and yellow beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and rinse beans under cold water to cool. Pat dry with paper towels. Combine beans, corn, bell pepper and onion in large bowl. Cover and refrigerate. DO-AHEAD TIP: Vegetables can be prepared up to 1 day ahead. Keep refrigerated. Blend vinegar, mustard, tarragon and garlic in food processor. Slowly blend in both oils. Season vinaigrette to taste with salt and pepper. Toss vegetables with enough vinaigrette to coat. Season salad to taste with salt and pepper.
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L Marks
[email protected]This salad is a great way to use up leftover vegetables.
Steve Spence
[email protected]I've made this salad several times and it's always a hit.
Landon Valentine
[email protected]This salad is a great make-ahead dish.
Wilmot Asua
[email protected]I'm not a big fan of green beans, but I love this salad.
Ankon Das
[email protected]This salad is a great way to get your daily dose of vegetables.
murad shah
[email protected]I love the crunch of the green beans and the sweetness of the yellow beans.
Praise Evans
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Nompilo Mpilo Ndlovu
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures.
Shapon Roy
[email protected]This salad is a great way to use up leftover green beans and yellow beans. It's also a healthy and refreshing side dish that is perfect for summer.