2 1/2 c frozen corn, thawed or fresh kernels cut off the cob if in season
1/2 c green onion, chopped fine
1 red sweet bell pepper, chopped small
1 c celery hearts with leaves, chopped small
1 c carrot, peeled and shredded
2T white balsamic vinegar
zest and juice of one lemon
3T olive oil
2T honey mustard (or 1T mustard and 1T honey)
2 tsp. Shallot Salt
1 tsp. roasted granulated garlic
2 tsp. dried dill weed
1 tsp. pepper
1/4 tsp. cayenne pepper
fresh dill, minced for garnish if desired
Instructions
In large bowl, combine chick peas, edamame/fava beans, corn, green
onion, bell pepper, celery, and carrot.
In small container with tight fitting lid, combine vinegar, lemon
zest and juice, olive oil, honey mustard, shallot salt, pepper,
granulated garlic, dried dill, and cayenne pepper. Shake vigorously
to form vinagrette.
Pour vinaigrette over salad and toss well to coat.
Serving
Suggestions
Garnish with fresh dill if desired
Originally Submitted
3/17/2011
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