Butter bean and corn salad with wholegrain mustard dressing

Cooking Salads Butter bean and corn salad with wholegrain mustard dressing

This colourful salad is a healthy side dish for your dinner table.

Lables: Diabetes friendly High fibre Low carb Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the corn in a large pan of boiling salted water for 4 minutes, then add the beans and cook for a further 2 minutes. Drain and refresh in a large bowl of iced water. Drain well.
  2. In a large bowl, combine the olive oil, white wine vinegar, lemon juice and wholegrain mustard. Season the dressing to taste with salt and pepper.
  3. Add the cooked corn and butter beans, zucchini ribbons, capsicum and watercress. Toss well to combine and serve immediately.

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3 x 250g corn cobs, cut into 3cm rounds
300g small yellow butter beans, trimmed
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp lemon juice
2 tsp wholegrain mustard
2 small yellow or green zucchini, thinly sliced with a peeler
1 yellow capsicum, thinly sliced
3 cups watercress sprigs or other fine salad leaves

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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