Ok, I know its September, but I am still stuck in summer, so here is one last cooking shabang for summer.  This is by far my FAVORITE summer recipe!  Do not let all of the cutting and chopping that this recipe requires stop you from making it, because you will love it!!

12oz Green Beans, trim and cut into 1″ pieces
15-19oz can red kidney beans, rinse and drain
15-19 oz can white kidney beans, rinse and drain
1 1/3c. fresh corn kernels (3-4 ears)
1 medium red pepper, cut into 1/2″ pieces

Dressing:
1 small shallot, finely chopped
3T. fresh lime juice (2 limes)
1/4c. olive oil
2 T. honey
2 T. white Wine Vinegar
1T. chopped fresh tarragon
1T. dijon mustard

In 2 qt. saucepan, heat 1″ water with 1tsp. salt, to boiling over high heat.  Add green beans and heat to boiling.  Reduce to medium low heat and simmer 5 min. until tender/crisp.  Drain and rinse with cold water.
Prepare dressing and blend with 3/4tsp. salt and 1/4 t. pepper.
Combine all beans in serving bowl with corn and red pepper.  Pour on dressing and toss.
Cover and refrigerate for at least an hour.

160 cal / 0 Cholesterol / 315mg. sodium per cup

Enjoy!

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