Butter bean and corn salad with wholegrain mustard dressing

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.