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Ingredients

• 2 clove(s) garlic
• 1/2 teaspoon(s) salt
• 1/4 cup(s) red wine vinegar or cider vinegar
• 1 tablespoon(s) Dijon mustard
• 1/2 teaspoon(s) freshly ground pepper
• 3/4 cup(s) extra-virgin olive oil
• 1 cup(s) dried Rancho Gordo Rosa de Castilla beans, cooked according to package directions (or 1 can black beans, drained and rinsed)
• 1/2 pound(s) haricots verts, roughly chopped
• 3 stalk(s) celery with leaves, chopped
• 3  carrot, chopped
• 1  yellow bell pepper, chopped
• 1/2  red onion, chopped
• 1  tomato, chopped
• 1  jalapeño, seeded and finely chopped
• 1.5 cup(s) (from about 2 ears) fresh corn kernels

Description

Like A Classic Bean Salad, This Dish Features Beans And Haricots Verts, But Also Has An Array Of Other Summer Veggies And A Little Jalapeno For An Extra Kick Of Flavor.

Womans Day
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