"Showcase fresh seasonal vegetables like green beans and corn in this light, colorful salad that’s great for summer barbecues...."
INGREDIENTS
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2 cups fresh green beans, halved
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1 cup yellow wax beans, halved
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5 cups cooked fresh white corn kernels (from 6 ears)
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1 cup finely chopped red bell pepper
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1/2 cup finely chopped red onion
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1/4 cup white wine vinegar
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1/4 cup Dijon mustard
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2 tablespoons chopped fresh tarragon 2 garlic cloves
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1/2 cup vegetable oil
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1/4 cup olive oil