Ingredients
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3 x 250g corn cobs, cut into 3cm rounds
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300g small yellow butter beans, trimmed
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2 tablespoons olive oil
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1 tablespoon white wine vinegar
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1 tablespoon lemon juice
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2 teaspoons wholegrain mustard
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2 small yellow or green zucchini, thinly sliced with a peeler
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1 yellow capsicum, thinly sliced
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3 cups watercress sprigs or other fine salad leaves
Method
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1Cook 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.
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2In a large bowl, combine the olive oil, white wine vinegar, lemon juice and wholegrain mustard. Season the dressing to taste with salt and pepper.
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3Add the cooked corn and butter beans, zucchini ribbons, capsicum and watercress. Toss well to combine and serve immediately.
Source: taste.com.au
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