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2 lb. young, whole green beans, trimmed (1kg)
In separate saucepans, cook beans and corn in lightly salted boiling water until tender-crisp (the beans for 4-5 minutes, the corn for 2-3 minutes).
Drain, then rinse thoroughly under cold running water. Drain well.
Spread vegetables on clean tea towel and pat dry. Transfer to serving bowl. At this point you may refrigerate, covered, up to 24 hours.
In medium bowl, whisk together vinegar, mustard, honey, and ginger. Gradually whisk in oil until well combined. Season with salt and pepper to taste. Refrigerate, covered, up to 24 hours.
Just before serving, add dressing and onions to vegetables. Toss well.
Poster's Notes:
Posted by Shayla Goldstein
Nutritional Info Per Serving: 167 calories; High in vitamin E; contains thiamin, riboflavin, niacin, iron, vitamins A, B6 and C.
4 cups frozen baby corn (OR substitute 2 14-oz./398ml cans of baby corn. Drain well and use corn straight from can without cooking)
1/4 cup white wine vinegar (50ml)
2 tbsp. Dijon mustard (25ml)
2 tbsp. liquid honey (25ml)
2 tsp. minced fresh ginger (10ml)
1/2 cup vegetable oil (125ml) (do not use olive oil or it will harden in fridge)
salt and pepper
3/4 cup thinly sliced green onions (175ml)
This is a really nice one for a brunch table. I've made it many times, only instead of boiling the beans, I prefer to steam them, and I've used the canned baby corn instead of the frozen.