Multiple-Bean Salad

This is a wholesome salad that's easy to throw together.

Ingredients

• 1.5 to 2 pounds green beans
• 2 to 3 ears of corn
• 1 14.5 oz. can kidney beans, rinsed well
• 1 14.5 oz. can cannellini beans, rinsed well
• 1 pint cherry tomatoes, sliced in half
• 2 tablespoons vinegar (we used red wine vinegar)
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste

Directions

1. Place the green beans and 1 tablespoon water in a microwave-safe container, and heat the beans for 2 to 4 minutes, or until green beans are cooked.
2. If the corn is very fresh, you do not need to cook it. Otherwise, remove the husk and silk, rince the cobs, and microwave covered in paper towels for 3 to 4 minutes.
3. Cut the corn kernels off the cobs.
4. Mix the green beans, corn, canned beans, and tomatoes in a large bowl.
5. In a small bowl, whisk the vinegar, oil, salt, and pepper.
6. Add the dressing to the bean mix, and stir.

She said

This was a very tasty side salad salad. You can easily substitute other types of beans, depending on what you have on hand.

He said

This quick side dish is a great addition to any summery meal. If you want a little more zing, you can try adding a tablespoon or two of your favorite mustard to the dressing.