Cindy Cashdollar's Swing Bean Salad
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Courtesy of Cindy Cashdollar
CINDY CASHDOLLAR is a steel guitar and Dobro artist and five-time Grammy winner as part of Asleep at the Wheel. She also plays solo and with legendary contemporary artists. Find out more at cindycashdollar.com.
Super easy
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PrintIngredients
For 2 Person(s)
Recipe
- 1 1/2 pounds green beans, washed and trimmed
- 8 small Yukon Gold potatoes or red new potatoes
- 1 cups frozen corn, thawed and drained well
- 1 Finely chopped red onion to taste (should not overpower salad)
- 8 (or more) slices of bacon, cooked crisp and crumbled
- Tarragon-Mustard vinaigrette for serving
- Tarragon-Mustard Vinaigrette:
- 1/3 cups tarragon vinegar (or champagne vinegar steeped with fresh tarragon sprigs)
- 2 teaspoons stone-ground mustard
- Honey or sugar to taste
- 1 shallot, finely grated
- 2 teaspoons lemon zest
- Sea salt and freshly ground pepper
- 1/2 cups olive oil
Cindy Cashdollar's Swing Bean Salad Directions
- Drop the green beans into a pot of boiling, salted water and cook for 1 minute. Rinse in cold water and drain well.
- Cook the potatoes in boiling water until tender but not mushy, and drain well.
- Cut the cooled beans and potatoes into salad-size pieces. Mix with the corn, onion and bacon.
- Chill, then mix in the dressing just before serving.
- To make the Tarragon-Mustard Vinaigrette, mix ingredients together, whisking in the olive oil at the end.
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