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Name: Grilled corn and heirloom bean salad
Prep time: 10 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 5-1/4 Each Corn on the cob; 6-3/4 Oz Dry heirloom beans; 3-3/8 Tbsp Fresh chives Chopped; 2-1/2 Tbsp Sherry vinegar; 3/4 Tsp Salt; 1/4 Tsp Black pepper; 1-1/4 Tbsp Extra virgin olive oil; 1 Pound Fresh tomatoes Dices

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INGREDIENTS

5-1/4 Each Corn on the cob
6-3/4 Oz Dry heirloom beans
3-3/8 Tbsp Fresh chives ; Chopped
2-1/2 Tbsp Sherry vinegar
3/4 Tsp Salt
1/4 Tsp Black pepper
1-1/4 Tbsp Extra virgin olive oil
1 Pound Fresh tomatoes ; Dices

Servings

INSTRUCTIONS

Soak beans overnight or according to package directions

Drain and rinse beans. Add 5 qts fresh water. Bring to a boil and cover. Reduce heat and simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.

Shuck corn and roast in oven until cooked through. Cut off of the cob. Refrigerate until ready to use.

Whisk together vinegar, oil, cooking liquid, chives, salt and pepper. Combine corn, beans and diced tomatoes. Toss with the dressing mixture. Refrigerate until time to serve.

NOTES

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 8 Servings

Calories: 10
Calories from Fat: 1 (10%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 39.2mg		1 %
Potassium 135.2mg		4 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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