Cindy Cashdollar's Swing Bean Salad
Description
Courtesy of Cindy CashdollarCINDY 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.
Ingredients
At a glance
Main Ingredient
Potato
Onion
Corn
Green Bean
Course/Dish
Compound
Vinaigrettes
Vegetable
1 ½ lbs. green beans, washed and trimmed
8 small Yukon Gold potatoes or red new potatoes
1 c. frozen corn, thawed and drained well
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 c. tarragon vinegar (or champagne vinegar steeped with fresh tarragon sprigs)
2 t. stone-ground mustard
Honey or sugar to taste
1 shallot, finely grated
2 t. lemon zest
Sea salt and freshly ground pepper
½ c. olive oil
8 small Yukon Gold potatoes or red new potatoes
1 c. frozen corn, thawed and drained well
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 c. tarragon vinegar (or champagne vinegar steeped with fresh tarragon sprigs)
2 t. stone-ground mustard
Honey or sugar to taste
1 shallot, finely grated
2 t. lemon zest
Sea salt and freshly ground pepper
½ c. olive oil
Methods/steps
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.
Tarragon-Mustard Vinaigrette:
Mix ingredients together, whisking in the olive oil at the end.
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