Title: Bean and corn salad
 Categories: None
      Yield: 4 Servings
 
    3/4 lb Green beans; trimmed
      3 tb Cider vinegar
      3 tb Olive oil
      2 ts Honey Dijon mustard
    3/4 ts Salt
    1/4 ts Freshly ground pepper
      1 cn (15 oz.) black beans;
           -drained and rinsed
      1 c  Cooked fresh corn kernels;
           -(or 1/2 10 oz. box frozen
           -corn, thawed)
      1 md Red onion; thinly sliced
 
  Work Time: 15 minutes Total Time: 15 minutes
  
  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.