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Butter bean and corn salad with wholegrain mustard dressing
Butter bean and corn salad with wholegrain mustard dressing
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vibrant salad, perfect side dish for any meal.
Ingredients:
  • 3 x 250g corn cobs, cut into 3cm rounds
  • 300g small yellow butter beans, trimmed
  • 20.00 ml white wine vinegar
  • 21.00 gm lemon juice
  • 11.80 gm wholegrain mustard
  • 2 small yellow or green zucchini, thinly sliced with a peeler
  • 1 yellow capsicum, thinly sliced
  • 750.00 ml watercress sprigs or other fine salad leaves
Instructions:
  • Boil the corn in seasoned water for 4 minutes, add the beans and cook for 2 more minutes. Transfer to a bowl of ice water to cool, then drain thoroughly.
  • Mix together olive oil, white wine vinegar, lemon juice, and wholegrain mustard in a large bowl. Add salt and pepper to taste.
  • Combine the cooked corn and butter beans with zucchini ribbons, capsicum, and watercress. Mix thoroughly and serve promptly.

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