Bean and Corn Salad

Serves: 4
Work Time: 15 minutes
Total Time: 15 minutes

    3/4 pound green beans, trimmed
    3 tablespoons cider vinegar
    3 tablespoons olive oil
    2 teaspoons honey Dijon
    mustard
    3/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 can (15 ounces) black beans, drained and rinsed
    1 cup cooked fresh corn kernels (or 1/2 10 ounces box
    frozen corn, thawed)
    1 medium red onion, thinly sliced

1. Cook green beans in boiling water until tender-crisp, 3 to 5
minutes. Drain and rinse with cold water; drain.

2. Combine vinegar, oil, mustard, salt, and pepper in large bowl.
Toss in green beans, black beans, corn, and onion.