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Butter bean and corn salad with wholegrain mustard dressing

Name: Butter bean and corn salad with wholegrain mustard dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 x 250g corn cobs, cut into 3cm rounds; 300g small yellow butter beans, trimmed; 2 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 tablespoon lemon juice; 2 teaspoons 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

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15m

10m

Butter bean and corn salad with wholegrain mustard dressing

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

3 x 250g corn cobs, cut into 3cm rounds
300g small yellow butter beans, trimmed
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons 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

Method

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.