Sweet corn is just around the corner! This recipe is one of our favourites for those late summer barbecues.
2 cups green beans, halved
1 cup yellow beans, halved
5 cups fresh sweet corn kernels (from 6 ears)
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 Tbsp chopped fresh tarragon
2 garlic cloves
1/2 cup vegetable oil
1/4 cup olive oil
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. Pat dry with apaper towels. Combine beans, corn, bell pepper and onion in large bowl. Cover and refrigerate. 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.