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.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC