Category:
Condiments + Spice Blends, Side Dishes, Salads

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

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

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.