| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr
12, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”