Green and Yellow Bean Salad

Green and Yellow Bean Salad

Prep Time


Cook Time



Green and Yellow Bean Salad

Try this upscale yet simple bean and corn salad as a tasty and beautiful side dish.

Recipe Courtesy of

Nutrition Facts

8 servings

Facts per Serving

Calories: 467 Fat, Total: 23g Carbohydrates, Total: 55g
Cholesterol: 0mg Sodium: 214mg Protein: 17g
Fiber: 12g % Cal. from Fat: 44% % Cal. from Carbs: 47%


  • 2 cups green beans, halved
  • 1 cup yellow wax beans, halved
  • 5 cups fresh white 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 tablespoons chopped fresh tarragon
  • 2 garlic cloves
  • 1/2 cup vegetable oil
  • 1/4 cup olive oil


  • 1 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.
  • 2 Combine beans, corn, bell pepper and onion in large bowl. Cover and refrigerate.
  • 3 DO-AHEAD TIP: Vegetables can be prepared up to 1 day ahead. Keep refrigerated.
  • 4 Blend vinegar, mustard, tarragon and garlic in food processor. Slowly blend in both oils. Season vinaigrette to taste with salt and pepper.
  • 5 Toss vegetables with enough vinaigrette to coat. Season salad to taste with salt and pepper.


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