Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1 cup)

The salad holds well, so you can make it up to a day ahead.

How to Make It

Step 1

To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).

Step 2

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

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