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Three Bean Summer Salad



2½ lbs. mixed romano, green & wax beans
2 cups sweet corn kernals
2 celery ribs, thin sliced diagonally
½ yellow onion. thinly sliced
½ serrano pepper, minced

½ cup cider vinegar
2 tbsp. sugar
1 tsp. Dijon mustard
¼ cup olive oil


In a large serving bowl, combine all the ingredients for the salad. to make the dressing, combine the vinegar, sugar, and mustard in a small bowl, then slowly whisk in the oil until well blended. Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for a few hours to let the flavors intermingle. Serve chilled.