Succotash Salad

Ingredients

 

For the salad

  • 2 cobs of corn, boiled
  • 800g / 28oz green beans
  • 2 red peppers
  • 4 spring onions (green part only)
  • parsley
 

For the dressing

  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp garlic-infused olive oil
  • 1 tsp wholegrain mustard
  • salt and pepper

 

 

Instructions

 

For the salad

  1. Boil the green beans until just cooked. Toss straight into cold water
  2. Cut the corn from the cobs
  3. Deseed and cut up the red peppers
  4. Chop up the spring onions
  5. Chop up the parsley finely
  6. Place all the salad ingredients in a serving bowl

 

For the dressing

  1. Place all the ingredients in a jar and close the lid
  2. Shake until the ingredients have formed an emulsion
  3. Dress the salad just before taking to the table

 

 

Recipe kindly provided by Suzanne Perazzini from the book Low FODMAP Menus Cookbook