Green and Gold Salad

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Green and Gold Salad

Green and Gold Salad
Servings 6


  • 2 lb young whole green beans
  • 4 cups frozen baby corn
  • 2 tablespoons Dijon mustard 25 mL
  • 2 tablespoons liquid honey 25 mL
  • 2 teaspoons minced fresh gingerroot 10 mL
  • 1/2 cup vegetable oil 125 mL (do not use olive oil)
  • Salt and pepper
  • 3/4 cup cup thinly sliced green onions 175 mL
  • 1/4 cup cup white wine vinegar 50 mL


  • In separate saucepans, cook beans and corn in lightly salted boiling water until tender-crisp (the beans for 4-5 minutes, the corn for 2-3 minutes). Drain, then rinse thoroughly under cold running water. Drain well.

    Spread vegetables on clean tea towel and pat dry. Transfer to serving bowl. At this point you may refrigerate, covered, up to 24 hours.

    In medium bowl, whisk together vinegar, mustard, honey and gingerroot. Gradually whisk in oil until well combined. Season with salt and pepper to taste. Refrigerate, covered, up to 24 hours.

    Just before serving, add dressing and onions to vegetables. Toss well.

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