Butter bean and corn salad with wholegrain mustard dressing

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

Recipe «Butter bean and corn salad with wholegrain mustard dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.