Cindy Cashdollar's Swing Bean Salad

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

Super easy

Cindy Cashdollar's Swing Bean Salad


For 2 Person(s)


  • 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

  1. Drop the green beans into a pot of boiling, salted water and cook for 1 minute. Rinse in cold water and drain well.
  2. Cook the potatoes in boiling water until tender but not mushy, and drain well.
  3. Cut the cooled beans and potatoes into salad-size pieces. Mix with the corn, onion and bacon.
  4. Chill, then mix in the dressing just before serving.
  5. To make the Tarragon-Mustard Vinaigrette, mix ingredients together, whisking in the olive oil at the end.

Be the first to post a review

You must be logged in to review


Recipe Search